Lemonade Ice Cream Pie

This is one of my favorite summer desserts. With the tangy lemon or lime mixed in with the ice cream, it is absolutely refreshing. This recipe is from my Grandma Jex. Many times when we would visit in the summertime, she would serve this pie. It can be made in a 9-inch pie plate, a 9 X 11 pan or in individual serving dishes like the ones shown below that were a huge hit at Alyssa's wedding reception.

Ingredients:

1 graham cracker crust (see recipe below) with 3 tablespoons crumbs reserved

2 quarts vanilla ice cream

6 oz frozen lemonade, pink lemonade, or limeade concentrate

a few drop of corresponding food coloring

Directions:

Let ice cream sit on counter until slightly soft. Put in mixer bowl. Add frozen concentrate. Mix with electric mixer until light and fluffy about 5 minutes. Pour onto graham cracker crust. Sprinkle reserved crust crumbs on top of pie. Cover with foil and freeze for at least two hours. Slice and serve. If you make it in a pie plate put it in the freezer, but do not cover until it freezes solid.

Graham Cracker Crust

Ingredients:

1/3 cup butter

1/4 cup sugar

1 1/4 cups finely crushed graham crackers

Directions:

Melt butter; stir in sugar. Add crushed crackers; toss to mix well. Spread evenly into a 9-inch pie plate. Press onto bottom and sides to form a firm, even crust. Chill about 1 hour or until firm.