Yield: 2 pies
Recipe from my mom, Pam Willahan
*Note: This recipe makes 2 pies but can be easily be made in a 9x13 pan. Just half the recipe and you are good to go. It is however a bit tricky to half the lemonade concentrate. I always seem to add too much and it ends up being zippy. Super zippy. So, I like to make use 2 cartons of ice cream (as listed below) and 2 pie tins instead of the 9x13 pan.
2 quarts vanilla ice cream
1 large can Pink Lemonade Concentrate
5 drops red food coloring (optional)
2 1/2 C graham cracker crumbs (2 packages)
1/2 C sugar
1/2 C + 2 T melted butter
dash of salt
*Another Note: Making graham cracker crumbs is super easy if you have a mini food processor. They can be found at any Walmart store for under $10. I use mine a lot. A VERY lot and highly recommend purchasing one if you don't already own one. If you don't have a mini-food processor you can smash the graham crackers by placing them in a gallon sized freezer zip lock bag, zipping it up tight and crushing the grahams with a rolling pin. Just roll it over the top now...don't go using the rolling pin as a hammer. Unless you've got some anger issues. Then, I guess this is as good a time as any to get those feelings out.
1. Take your ice cream out of the freezer to let it soften just a bit while you make the crust. Combine graham cracker crumbs, sugar, butter, and dash of salt in a small mixing bowl. Smash all the ingredients together with a fork until well combined. Press them into each pie plate. You can shape the crumbs into the corners with the bottom of a measuring cup.
2. Place the softened ice cream, food coloring and frozen concentrate into a large mixing bowl, or your Kitchen Aid. Be careful here, if you don't have the Professional Sized Kitchen Aid you won't be able to fit all of it in, and your Kitchen Aid will start to cry. Seriously...it will be too much for the poor girl. Treat the KA with respect now. You can easily use a large bowl, and some hand held beaters instead.
3. Mix the ice cream, lemonade, and food coloring together until nice and smooth.
4. Pour half of the ice cream mixture into each pie crust. Wrap with plastic wrap and freeze for at least 6 hours.
5. When you are ready to serve, let the pie sit out of the freezer for about 10 minutes so it is easier to cut. Enjoy!