8 inch chocolate graham cracker crust pie shell
1 lg. pkg. lime gelatin
1/2 c. hot water
1/4 c. lemon juice
1/4 c. sugar
1 lg. can evaporated milk, chilled to ice crystals
1 tsp. lemon rind, grated
4 drops green food coloring

Dissolve gelatin in hot water, add lemon juice and sugar. Let stand while whipping evaporated milk to a stiff froth. Add gelatin mixture to whipped evaporated milk, and continue whipping until it forms a peak. Mix in lemon rind and food coloring. Pour into graham cracker crust. Chill about 4 hours or until firm.