My grandmother used to make this pie when I was little. A woman from Brooklyn had given her the recipe, and she could never remember either the name of the pie or the woman, so she just called it “Lady from Brooklyn’s Pie.” My friends love this pie because it’s delicious and light; you won’t feel even guilty about going for a second piece! For variety, use any flavored gelatin, and use walnuts or pecans instead of pistachios. I used a ready-baked pie crust to save time in the kitchen, but it can also be a chocolate graham cracker crust or a home-baked pastry crust. —Judy DeGrottole, New York, New York
Recommended: 31 Baking Recipes from Around the World
VERIFIED BY Taste of Home Test Kitchen
- 1 cup boiling water
- 1 package (3 ounces) lemon gelatin
- 3/4 cup cold water
- 1 teaspoon grated lemon peel
- 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 peel and 1 tablespoon lemon juice. Refrigerate, covered, until almost firm, 1-1/2 to 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. Yield: 10 servings.
Originally published as Berry Pistachio Pie in Taste of Home's Holiday & Celebrations Cookbook Annual 2018