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Lime Ice Cream Summer Pie

Summer parties are far from over, and with this delicious summer pie recipe you'll be begging for more sumer nights to serve this treat up.

Graham cracker crust, filled with luscious lime-infused French vanilla ice cream makes for a refreshing summer’s dream dessert. It takes 3 simple steps: bake crust, fill, freeze and serve. Remember to use a baking dish that can go from oven to freezer. 

We used CW by CorningWare™ 1.5 oz. casserole dish in Sprout.

  • 2 cups graham cracker crumbs
  • 6 tablespoons butter, melted
  • 1 quart (32 ounces) French vanilla ice cream, softened
  • 6 ounces. can frozen limeade concentrate, softened
  • 5 lime wheels
  • 1 kiwi wheel

Place 14 graham crackers (approx. 1 1/2 packets) in a sealable plastic bag, using back of large mixing spoon finely crush.

Measure two cups of graham cracker crumbs into large mixing bowl. Pour melted butter over crumbs and thoroughly mix until all crumbs are covered by butter.

Grease 6-by-9-inch (1 1/2 ounce) casserole dish with butter. Preheat oven to 350 degrees.

Reserve 1/4 cup of graham cracker mixture.

Spoon remaining mixture into casserole dish and evenly distribute across the bottom and 3/4 of the way up the sides of the dish, pressing firmly to pack down crust.

Bake for 8 minutes.

Allow to thoroughly cool.

Combine softened ice cream and limeade concentrate in a large mixing bowl. Mix together until thoroughly incorporated. Pour into piecrust and distribute evenly. Sprinkle reserved graham cracker mixture around perimeter of pie and garnish with lime and kiwi wheels.

Cover and freeze for at least 6 hours.

Serves: 4

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