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

In a medium saucepan cook fresh carrots, covered in a small amount of boiling salt water until very tender; drain (or canned carrots drained). In blender puree carrots (about 1 cup). In small mixing bowl stir together carrot puree, sugar and lemonade. Cover and partly freeze. Place ice cream in a chilled bowl. Using wooden spoon, soften ice cream, add to the partially frozen carrot mixture, quickly folding just to marble. Spoon mixture into pie shell. Cover with foil and freeze 6 hours or overnight. Let pie stand at room temperature for 10 minutes before serving. 8 servings.