Carrot Ice Cream Pie

Directions

1. 1
   In small bowl combine graham cracker crumbs and brown sugar; stir in butter.
2. 2
   Press onto bottom and up the sides of an ungreased 9-inch pie plate.
3. 3
   Refrigerate 30 minutes.
4. 4
   Meanwhile, place lemonade concentrate, carrots and sugar in food processor or blender; cover and process until carrots are finely chopped and mixture is blended.
5. 5
   Transfer to a bowl and stir in ice cream until well blended.
6. 6
   Pour into crust; cover and freeze for 8 hours or overnight.
7. 7
   Remove from freezer 15-20 minutes before serving. Yield:
8. 8
   6-8 servings.