1 baked 9" pie crust
1 1/4 c. crushed pineapple
1 pkg. lemon Jello
3/4 c. sugar
1 c. evaporated milk, chilled until crystals form
1 tbsp. lemon juice

Bring crushed pineapple to a boil, stir in Jello until dissolved, then stir in sugar. Cool until stiff in refrigerator.

Remove milk from freezer, add lemon juice, beat with mixer until it stands in peaks. Add milk to gelatin mixture. Fold together until well blended. Pour into prepared crust and chill for at least 1 hour.