Line the bottom of a 9-inch pie pan with 5 lady-fingers.
Dip remaining ladyfingers into the Chocolate Glaze to coat about one-fourth of each.
Arrange chocolate-tipped ladyfingers around edge of pie pan.
Drizzle half of remaining glaze over ladyfingers in pan.
(Reserve rest of glaze for topping.) Set aside.
Combine gelatin, sugar, and salt in a saucepan.
Stir in water.
Set over low heat, stirring constantly, until gelatin is dissolved.
Remove from heat and blend in undiluted orange juice concentrate.
Chill until mixture is slightly thickened, stirring occasionally.
Pour evaporated milk into a refrigerator tray and place in freezer until ice crystals form around edge.
Turn into a chilled bowl and beat until very stiff; fold into gelatin.
Turn filling into the pie pan.
Drizzle top with remaining Chocolate Glaze.
Chill until firm, about 3 hours.