Lemonade Ice Cream Pie From The Gooseberry Patch

Total Time: 6 hrs 10 mins Preparation Time: 10 mins Cook Time: 6 hrs

Ingredients

• 3 cups graham cracker crumbs, divided
• 1/2 cup sugar, divided
• 1/2 cup butter, melted, divided
• 1 (12 ounce) can frozen lemonade concentrate, thawed (see below for substitutions)
• 1 (16 ounce) frozen whipped topping, thawed
• 1 (1/2 gallon) vanilla ice cream, softened
• lemon slice
• mint sprig

Recipe

• 1 preheat oven to 350. set two 8- or 9-inch pie plates on the counter.
• 2 into each pie plate pour 1 1/2°c cracker crumbs and 1/4°c sugar; mix well with a fork. drizzle 1/4°c butter over crumbs in one plate, use fork to mix & toss until well combined.
• 3 use the bottom of measuring cup (or your fingers), and starting in the middle of the pie plate, gently press crumbs to form a crust. go outward in a larger and larger circle, pressing lightly as you go. press side crust, too.
• 4 repeat with second pie plate; pop both pies into the oven for about 10 minutes. remove and cool completely (i put mine into the freezer [with hotpads under the pan] after about 10 minutes of cooling--as i am very impatient!).
• 5 turn off the oven--it's hot enough, don'tcha think?.
• 6 into large mixing bowl, dump lemonade, about 3/4s of the whipped topping (reserve some for a thin layer to finish the pie), and all of the ice cream.
• 7 with the whip, gently mix and gradually increase the speed until well-incorporated.
• 8 pour into cooled crusts.
• 9 place in freezer until filling is firm (several hours); spread or "garnish" with reserved whipped topping (if someone didn't already snitch it!).
• 10 freeze overnight; cover with plastic.
• 11 garnish (or not) with lemon slices or mint sprigs.
• 12 substitutions: instead of lemonade, try other citrus or berry juice flavors. garnish accordingly.
• 13 add flavorings to the reserved whipped topping (lemon, mint, orange, almond).
• 14 use orange juice instead of lemonade and orange sherbet instead of vanilla ice cream.
• 15 you're cool!