Berry Pistachio Pie Recipe



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.


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