Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Cracker | 5 saltine crackers (15g) | 66 |
| Ice Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Carrot | 1 medium (61g) | 25 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Pie | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1-1/3 cups graham cracker crumbs (about 21 squares), or
- just buy the ready-made graham pie shells they sell
- in super markets (9 inch).
- 1/3 cup packed brown sugar
- 1/3 cup butter or margarine, melted
- 1/3 cup lemonade concentrate
- 2-1/4 cups chopped chopped carrots
- 1/4 cup sugar
- 1 quart vanilla ice cream, softened
- =
Directions
In a small bowl, combine cracker crumbs and brown sugar; stir in butter.
Press onto the bottom and up the sides of an ungreased 9-in. pie plate.
Refrigerate for 30 minutes. Meanwhile, place lemonade concentrate, carrots and sugar in a food processor o
or blender; cover and process until carrots are finely chopped and mixture is blended.
Transfer to a bowl; stir in ice cream until well blended.
Pour into crust. Cover and freeze for 8 hours or overnight.
Remove from the freezer 15-20 minutes before serving.