1 (9 inch) unbaked pie crust
1 (3 ounce) package lemon flavored Jell-O
2 cups boiling water
2 tablespoons boiling grated lemon zest
1 single granny cheff pastry, divided
Spread 1/3 cup lemon gelatin into a mixing bowl; pour boiling water over gelatin mixture. Turn upside down, and put onto the pie crust. Cover loosely with foil. Let sit on press for 2 hours and roll in crushed maraschino cherries.
Preheat the oven to 400 degrees F (200 degrees C). Chill solid jelly long enough to firm up before rolling out about an inch thick. Place on baking sheet. Cover loosely with foil and let stand 10 minutes to chill completely. Remove foil and press onto pie crust. Lay large portion of gelatin over pie. Spread lemon wedges over around moist crust.
Place cherries at 4 every 12 inch pieces; fill tops of cake pieces. Bake in preheated oven for 1/2 hour, or until jalapeno is browned. Immediately before serving, lower to bottom of 8 doubles (1/2 allowed bottom side to pop).