Berry
Pistachio Pie Recipe
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
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.
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.
Nutrition
Facts :
1
piece: 345 calories, 18g fat (9g saturated fat), 0 cholesterol, 217mg sodium,
41g carbohydrate (33g sugars, 3g fiber), 4g protein.