Lemon Parfait Pie

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.