Berry Pistachio Pie Recipe
Berry Pistachio Pie Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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, you can 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
MAKES:
8-10 servings
TOTAL TIME:
Prep: 25 min. + chilling
MAKES:
8-10 servings
TOTAL TIME:
Prep: 25 min. + chilling

Ingredients

  • 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

Directions

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.
Editor's 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.
Originally published as Berry Pistachio Pie in Taste of Home's Holiday & Celebrations Cookbook Annual 2018

Nutritional 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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  • 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
  1. 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.
  2. 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.
  3. 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.
Editor's 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.
Originally published as Berry Pistachio Pie in Taste of Home's Holiday & Celebrations Cookbook Annual 2018

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