Frozen Lemon Pie

This pie is so refreshing. I think it actually makes enough filling for two pies, so either half it, make 2, or plan on having left over filling.

1 1/2 Cups graham cracker crumbs
1/4 Cup butter, melted
1/2 gallon vanilla ice cream, softened
1 (8 oz) tub non-dairy whipped topping, thawed to room temp.
6 oz. (undiluted) lemonade frozen concentrate
Juice and zest from 1 lemon
1 lemon, sliced
Mint leaves

Prepare graham cracker crust by combining graham cracker crumbs & melted butter. Pat into a 9 or 10 inch greased pie plate to form a crust. Chill or freeze until firm. In a large bowl combine softened ice cream, whipped topping, lemonade concentrate, and the juice and zest from 1 lemon. Stir until blended. Pour over chilled pie crust. Freeze overnight or for several hours. Garnish with lemon slices and mint leaves.