Beat concentrate in large mixer bowl with electric mixer on low speed about 30 seconds. Gradually spoon in ice cream; beat until well blended. Gently stir in Cool Whip until smooth. If necessary, freeze until mixture will mound. Spoon into crust.

Chill 4 hours or overnight until firm. Let stand at room temperature 30 minutes or until pie can be cut easily. Store leftover pie (if any!) in freezer.