Carrot Ice Cream Pie
Carrot Ice Cream Pie is an moderately easy dinner. Made with 1-1/2 cups graham cracker crumbs, 1/3 cup packed brown sugar, 1/3 cup melted butter or margarine, 1/3 cup lemonade concentrate and 2-1/4 cups chopped carrots, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
In small bowl combine graham cracker crumbs and brown sugar; stir in butter.
Press onto bottom and up the sides of an ungreased 9-inch pie plate.
Refrigerate 30 minutes.
Meanwhile, place lemonade concentrate, carrots and sugar in food processor or blender; cover and process until carrots are finely chopped and mixture is blended.
Transfer to a bowl and stir in ice cream until well blended.
Pour into crust; cover and freeze for 8 hours or overnight.
Remove from freezer 15-20 minutes before serving. Yield
6-8 servings.
π· Perfect Pairings
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