Sweet Potato Ice Cream Pie Recipe

Prep Time: 25 Minutes + Freezing
Makes: 8 Servings

Ingredients:
- 2 Cups of Graham Cracker Crumbs (about 14 whole crackers)
- 3 Tbsp. of Sugar
- 1/2 Cup of Butter: Melted
- 1 Can (15 oz) of Sweet Potatoes: Drained
- 1/2 Cup of Packed Brown Sugar
- 2 Tsp. of Pumpkin Pie Spice
- 1 Tsp. of Grated Orange Peel
- 1/4 Tsp. of Salt
- 4 Cups of Vanilla Ice Cream: Softened
- 1 Cup of Heavy Whipping Cream
- 3 Tbsp. of Confectioners' Sugar
- 1 Tsp. of Vanilla Extract

Instructions:
1. In a small bowl, mix the cracker crumbs and sugar; stir in butter. Press onto bottom and up sides of a greased 9 inch deep-dish pie plate. Refrigerate for 30 minutes.

2. Place sweet potatoes, brown sugar, pie spice, orange peel and salt in a food processor; process until smooth. Add ice cream; process until blended. Spread evenly into crust. Freeze, covered, for 8 hours or overnight.

3. Remove from freezer about 10 minutes before serving. Meanwhile, in a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Spread over pie.

Bon Appetit!