Lemon Parfait Pie |
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1 baked 8-inch pie shell
1 small box lemon flavor gelatin
1 1/4 cups hot water
1 teaspoon grated lemon peel
3 tablespoons lemon juice
1 pint vanilla ice cream
In 2-quart saucepan dissolve gelatin in hot water; add lemon peel and juice. Add ice cream by spoonsful, stirring until melted. Refrigerate until thickened, but not set - 25 to 30 minutes.
Turn into pie shell. Refrigerate until firm - 25 to 35 minutes.