Berry Pistachio Pie
“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 flavoured 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
| Servings | Prep Time |
| 10servings | 25minutes + chilling |
| Servings | Prep Time |
| 10servings | 25minutes + chilling |
Ingredients
- 1 cup boiling water
- 1 package lemon gelatin 3 ounces
- 3/4 cup cold water
- 1 tsp grated lemon zest
- 2 tbsp lemon juice divided
- 1 carton whipped topping divided, 12 ounces
- 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
Portions: servings
Units:
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Ingredients
Portions: servings
Units:
|
Instructions
- 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.
Recipe Notes
Nutrition Facts
1 piece: 345 calories, 18g fat (9g saturated fat), 0 cholesterol, 217mg sodium, 41g carbohydrate (33g sugars, 3g fibre), 4g protein.
