Pie Recipes
Carrot Ice Cream Pie
Yield: 6 to 8 servings
Ingredients
- 1 1/3 cups Graham cracker crumbs (about 21 squares)
- 1/3 cup packed brown sugar
- 1/3 cup butter, melted
- 1/3 cup lemonade concentrate
- 2 1/4 cups chopped carrots
- 1/4 cup granulated sugar
- 1 quart vanilla ice cream, softened
Instructions
- 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 place.
- 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.
Attribution
Taste of Home magazine - February/March 2000