Ingredients
2 cups graham cracker crumbs (about 14 whole crackers)3 tablespoons sugar1/2 cup butter, melted1 can (15 ounces) sweet potatoes, drained1/2 cup packed brown sugar2 teaspoons pumpkin pie spice1 teaspoon grated orange zest1/4 teaspoon salt4 cups vanilla ice cream, softened1 cup heavy whipping cream3 tablespoons confectioners’ sugar1 teaspoon vanilla extract
Preparation
In a small bowl, mix cracker crumbs and sugar; stir in butter. Press onto bottom and up sides of a greased 9-in. deep-dish pie plate. Refrigerate 30 minutes.
Place sweet potatoes, brown sugar, pie spice, orange zest and salt in a food processor; process until smooth. Add ice cream; process until blended. Spread evenly into crust. Freeze, covered, 8 hours or overnight.
Remove from freezer about 10 minutes before serving. In a small bowl, beat cream until it begins to thicken. Add confectioners’ sugar and vanilla; beat until soft peaks form. Spread over pie.
