Berry Pistachio Pie

• 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

1. 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.
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.

boiling water, lemon gelatin, cold water, lemon zest, lemon juice, topping, pistachios, graham cracker crust, fresh strawberries, fresh blueberries, coconut, pistachios

Taken from www.tasteofhome.com/recipes/berry-pistachio-pie/ (may not work)