In a medium saucepan sprinkle the gelatin over the milk. Let stand for 5 minutes. Cook and stir over low heat until the gelatin dissolves. Stir in the chocolate morsels until melted. Stir in the vanilla. Beat the mixture with a wire whisk until the mixture is smooth.
Pour the chocolate mixture into a bowl. Refrigerate until the mixture mounds when spooned, stirring occasionally.
Fold the whipped topping into the chocolate mixture. Spoon it into the crust. Refrigerate for at least 4 hours or until set.
Garnish as desired. Store in the refrigerator.
Melt the butter. Combine that with the lemon peel, juice, salt and cup of sugar in a double boiler. Beat the eggs and yolks lightly. Add slowly to double boiler, mixing constantly. Cook over low heat until thick. Place alternating layers of filling and ice cream in the pie crust (2 layers) then freeze.
Beat the egg whites with the 4-6 tablespoons of sugar. Put the meringue on the pie and bake at 500 degrees until the meringue is golden brown. Watch closely, it should take 2-5 minutes.