Microwave evaporated milk in medium bowl on high power for 1 minute or until warm. Whisk in gelatin. Refrigerate uncovered for 30 minutes. Add lemon peel and juice; mix well. Gently whisk in 2 cups whipped topping. Pour into crust.
Freeze for 4 hours. Dollop remaining 1 cup whippe topping around edge of pie. Top each dollop with lemon wedge. Let stand at room temperature for 20 minutes before serving.
Can use fat free evaporated milk and sugar free lemon gelatin and sugar free whipped topping.
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