BERRY PISTACHIO PIE

Berry Pistachio Pie image

My grandmother used to make this pie when I was a small child. A Brooklyn woman gave her the recipe, but my grandmother could never remember the woman's name or the name of the pie, comically dubbing it Lady from Brooklyn's Pie. Feel free to use any flavored gelatin, or try walnuts or pecans instead of pistachios. I use a store-bought graham cracker crust, but you can also use a chocolate graham cracker crust. -Judy DeGrottole, New York, New York

Provided by Taste of Home

Time 25m

Yield 10 servings.

Number Of Ingredients 12

Ingredients

1 cup boiling water
1 package (3 ounces) lemon gelatin
3/4 cup cold water
1 teaspoon grated lemon zest
2 tablespoons lemon juice, divided
1 carton (12 ounces) whipped topping, divided
3/4 cup pistachios, chopped
1 graham cracker crust (10 inches)
1-1/2 cups fresh strawberries, quartered
1 cup fresh blueberries
Sweetened shredded coconut, toasted
Additional chopped pistachios

Steps:

In a large bowl, add boiling water to gelatin; stir 2 minutes to completely dissolve. Stir in cold water, lemon zest and 1 tablespoon lemon juice. Refrigerate, covered, until almost firm, 1-1/2-2 hours., Fold 2 cups whipped topping into gelatin. Beat until smooth, 1-2 minutes. Fold in pistachios. Transfer to crust. Refrigerate, covered, at least 4 hours., To serve, spread 1-1/2 cups whipped topping over gelatin mixture. Toss berries with remaining lemon juice; spoon over pie. Sprinkle with coconut and, if desired, additional pistachios. Serve with remaining whipped topping.

Nutrition Facts : Calories 345 calories, Fat 18g fat (9g saturated fat), Cholesterol 0 cholesterol, Sodium 217mg sodium, Carbohydrate 41g carbohydrate (33g sugars, Fiber 3g fiber), Protein 4g protein.