Portion Size: 1 slice, ⅛ pie 

Ingredients: Yields: 8 servings

Ingredients	Notes:
1 cup evaporated skim milk
1 (3 ounce) package lemon gelatin
⅓ cup sugar
⅛ teaspoon salt
¾ cup boiling water
1 (6 ounce) can frozen lemonade concentrate
10 inch deep dish Graham cracker pie crust
1 small container nondairy whipped topping

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Chill smaller mixer bowl and beaters. Chill evaporated milk in freezer until ice crystals begin to form.
2	Combine lemon gelatin sugar, salt and boiling water in a bowl and stir until dissolved.
3	Add lemonade concentrate. Stir until melted.
4	Chill until thickened but not set.
5	In the chilled bowl, whip evaporated milk until it is stiff and holds a peak.
6	Fold in the gelatin mixture lightly thoroughly.
7	Chill about 10 minutes. Turn into graham cracker pie shell.
8	Chill at least 3 hours. Spread on non-dairy whipped topping.