Combine crushed graham cracker crumbs, sugar, and melted butter.

Press the crumb mixture evenly into the bottom and up the sides of a 9-inch pie plate to form the crust.

Refrigerate the crust for 1 hour to chill and set.

In a small bowl, mix orange flavored gelatin dessert, sugar, and grated orange rind.

Heat orange juice in a saucepan just below boiling point.

Pour the hot orange juice over the gelatin mixture and stir until the gelatin is completely dissolved.

Chill the gelatin mixture for about 20 minutes, or until it thickens but is not fully set.

Whip evaporated milk until it forms stiff peaks (approximately 3 cups).

Gently fold the whipped evaporated milk into the thickened gelatin mixture until well combined.

Pour the orange cream filling into the chilled graham cracker crust.

Refrigerate the pie for at least 2 hours, or until the filling is firm.