1 frozen pie crust shell
1 envelope unflavored gelatin
½ cup cold water
1 6-oz can frozen lemonade concentrate, thawed
¾ cup sugar
1 cup evaporated milk
Few drops of red food coloring

Pour milk into a 2-quart bowl and place in the refrigerator to chill. Bake pie crust shell as directed on package. Cool and set aside. Soften gelatin in cold water in a saucepan. Add lemonade concentrate. Stir constantly over low heat until gelatin is dissolved. Chill in refrigerator until completely cooled. When ice crystals begin to form around the edges of the evaporated milk, remove from refrigerator. Beat with an electric mixer at high speed until milk is stiff. Fold in chilled gelatin mixture and food coloring. Pour into pie crust shell. Chill until firm, about 3 or 4 hours.