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Categories:
boiling water lemon gelatin cold water lemon zest lemon juice topping pistachios graham cracker crust fresh strawberries fresh blueberries coconut pistachios
Viewed: 34 - Published at: 7 months agoIngredients
- 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
Method
- 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.
