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Berry Pistachio Pie

By Kevin Gourgues

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
  • One 10-inch graham cracker crust (about 9 ounces)
  • 1-1/2 cups fresh strawberries, quartered
  • 1 cup fresh blueberries
  • Sweetened shredded coconut, toasted
  • Additional chopped pistachios

Directions

  • 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.
Editor’s Note: To prepare a homemade graham cracker crust, toss 2 cups graham cracker crumbs and 1/3 cup sugar with 1/2 cup melted butter. Press onto bottom and up sides of an ungreased 9-in. deep-dish pie plate. Bake in a preheated 375° oven until lightly browned, 9-11 minutes. Cool completely on a wire rack before filling.
Recipe by: Judy DeGrottole

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