Ingredients
1 cup boiling water1 package (3 ounces) lemon gelatin3/4 cup cold water1 teaspoon grated lemon zest2 tablespoons lemon juice, divided1 carton (12 ounces) whipped topping, divided3/4 cup pistachios, chopped1 graham cracker crust (10 inches)1-1/2 cups fresh strawberries, quartered1 cup fresh blueberriesSweetened shredded coconut, toastedAdditional chopped pistachios
Preparation
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.
