A unique and tasty summer treat, this carrot pie will remind you of orange sherbet.
1-1/3 (21 squares) cups graham cracker crumbs 1/3 cups packed brown sugar 1/3 cup butter, melted 1/3 cup lemonade concentrate 2-1/4 cups chopped carrots 1/4 cup sugar 1 quart vanilla ice cream, softened
Directions
In a small bowl, combine cracker crumbs and brown sugar; stir in butter. Press onto the bottom and up the sides of an ungreased 9-inch pie plate. Refrigerate for 30 minutes.
Meanwhile, place lemonade concentrate, carrots and sugar in a food processor or blender; cover and process until carrots are finely chopped and mixture is blended.
Transfer to a bowl; stir in ice cream until well blended. Pour into crust. Cover and freeze for 8 hours or overnight. Remove from the freezer 15 to 20 minutes before serving.
