Carrot Pie

9-inch graham cracker pie shell
2 1/2 c. sliced carrots or 1 (16 oz.) can sliced carrots
1/4 c. sugar
1/2 of 6 oz. can frozen lemonade concentrate, thawed
1 qt. vanilla ice cream

In a medium saucepan, cook carrots covered in small amount of boiling salted water for 25 to 30 minutes or until
tender (or drain canned carrots). In blender, puree carrots. In small mixing bowl, stir together carrot puree, sugar and
lemonade concentrate. Cover and partially freeze. Place ice cream in chilled mixing bowl. Using wooden spoon, soften ice cream by stirring and pressing against side of bowl. Add partially frozen carrot mixture, quickly folding
just to marble. Spoon mixture into graham cracker shell. Cover with foil and freeze 6 hours or overnight until firm.
Stand at room temperature for 10 minutes before serving. Makes 8 servings.

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