Ingredients

• 5 cups low fat vanilla bean ice cream
• 6 ounces frozen limeade concentrate
• 2 fresh limes
• 1 to 2 drops green food coloring (optional)
• 1 graham cracker crust

Preparation

1. Set the ice cream out to soften; thaw limeade concentrate. Zest the peel of one lime and measure 2 teaspoons to add to the pie mixture. Juice the zested lime and measure 1 tablespoon.
2. Combine the softened ice cream, limeade, lime juice and lime zest in a large bowl. Stir until well blended.
3. Pour mixture into the graham cracker crust. Cover and freeze until firm.
4. Cut pie into 10 servings. Garnish each slice with a fresh lime slice.

Helpful hints

• For variety substitute cranberry, lemon or pineapple frozen concentrate for lime concentrate.
• This dessert is not recommended for people with diabetes due to the high carbohydrate content. However you can make the following changes to reduce carbs to 26 grams per serving: make the filling and freeze in dessert cups and divide into 10 servings; omit the graham cracker crust; and use sugar-free ice cream.