Recipe(tried): Pink Lemondade Pie

PINK LEMONDADE PIE

1 Pie Crust Shell (frozen, store bought)
1 Envelope KNOX Unflavored Gelatine
1/4 cup cold water
1 can (6-oz) frozen lemonade concentrate, thawed
3/4 cup sugar
1 cup PET Evaporated Milk
Few drops of red food coloring

Bake pie crust shell, as package directs. Cool. Soften Knox gelatine in cold water. Add lemonade concentrate. Stir constantly over low heat until gelatine dissolves, 3 or 4 minutes. Stir in sugar until dissolved. CHILL until completely cool. Chill PET evaporated milk in refrigerator tray* or metal pan, until ice crystals begin to form around edges. Beat cold milk in chilled 1-1/2 quart bowl of electric mixer at high speed until stiff. fold in cooled gelatine mixture and food coloring. Pour into pie crust shell. Chill until firm, 3 to 4 hours.

in regards to the 'refrigerator tray' instruction. This recipe was used when the ice cube tray was a metal tray with the drop in insert with hand lever to release the cubes.

*In regards to the 'refrigerator tray' instruction.
Hmmm...this recipe is older than I thought! This may not be the original recipe you are seeking, Patricia, but it is a nice LIGHT dessert, to follow a heavier meal or refresh you on a hot summer day. I would purchase a ready-made graham cracker crust and use it with great results; and the chocolate cookie crust is not too shabby either.