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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.
© Donna Monday
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