1 graham cracker pie crust (pre-made from the store, or make your own - directions below)
1 carton of vanilla ice cream, softened (1.5 quarts)
1 container of frozen lemonade concentrate, thawed
I use about 3/4th of the container of ice cream and for this recipe, but feel free to use the entire container if you really want a big mounded pie. Once the ice cream is softened (but not melted) put it into a big heavy mixing bowl and add the lemonade juice concentrate. I use about 2/3rds of the container of concentrate, but start with half and keep adding till it taste the right sweetness to your liking. Once the ice cream and lemonade concentrate are well combined pour into your crust and freeze until solid, about 2 to 3 hours. Remove from freezer about 5 minutes before serving to make it easier to cut and serve. I like to sprinkle freshly grated lemon peel (the zest) over the top before serving.
If you want to make your own crust your pie will taste SO much better than if you use a store bought crust. It is simple to make. You will need 1 1/2 cups of graham crackers crumbs (you can buy graham cracker crumbs in a box in the baking aisle, OR make your own with graham crackers in a food processor), 5 tbsp of melted butter, 1/4 cup of sugar and pinch of salt. Combine all ingredients in a 9 inch glass pie dish and use the back of a spoon or your fingers to smooth together, going up the sides about 3/4th of the way. Bake for 8-10 minutes at 350 degrees or until lightly browned. Let cool completely before using.