CRUST:

Melt 3 tablespoons butter in a 10-inch skillet. Add 1 1/2 cups coconut (about 4 oz.) and stir over medium heat until coconut is golden brown. Press mixture firmly in bottom and sides of 9-inch pie pan. Let stand at room temperature until cool.

FILLING:

Chill 1 cup Sego milk in ice tray until almost frozen around edges. In a 3-quart bowl, soften 1 envelope Knox gelatin in 1/4 cup cold water. Add 1/2 cup boiling water and stir until gelatin is dissolved. Add 2/3 cup sugar and 6 oz. can frozen lemonade concentrate. Stir until lemonade thawed, then chill until mixture is very thick, but not set.

Put ice cold Sego milk into a cold 1-quart bowl. Whip with electric or rotary beater until stiff. Fold into chilled gelatin mixture. Put into crust. Chill until firm, about 3 hours. (Save a little coconut crumbs for topping pie.)