9 inch baked pie shell
1 can (13 oz.) evaporated milk
1 can (8 1/4 oz.) crushed pineapple
1 pkg. (3 oz.) lemon flavored gelatin
3/4 c. sugar
2 tbsp. lemon juice

Bake pie shell. Pour evaporated milk into baking pan, 8 x 8 x 2 inches. Freeze until soft ice crystals form around edges of pan, about 25 minutes. Heat pineapple (with syrup) to boiling. Stir in gelatin and sugar until dissolved. Refrigerate in large mixer bowl until set but not firm about 1 hour.

Beat chilled evaporated milk in small mixer bowl until stiff, about 2 minutes. Add lemon juice; beat until very stiff, 1 to 2 minutes. Beat into gelatin mixture on low speed until blended, about 1 minute. Spoon into pie shell.

Refrigerate until firm, at least 4 hours. Serve with sweetened whipped cream and garnish with mint leaves if desired.