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 flavored 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..."
INGREDIENTS
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1 cup boiling water
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1 package (3 ounces) lemon gelatin
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3/4 cup cold water
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1 teaspoon grated lemon zest
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2 tablespoons lemon juice, divided
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1 carton (12 ounces) whipped topping, divided
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3/4 cup pistachios, chopped
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One 10-inch graham cracker crust (about 9 ounces)
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1-1/2 cups fresh strawberries, quartered
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1 cup fresh blueberries
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Sweetened shredded coconut, toasted
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Additional chopped pistachios
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