If you have white spots in your pie, this will be because the cream hasn't been stirred through enough. This is unlikely to cause any real issue with texture or flavor. Similarly, if your pie has some dark pink/red spots in it, don't worry - your powdered Jell-O likely didn't fully dissolve. This is not normally a problem and shouldn't impact the flavour or texture of the pie. Sometimes, if it really hasn't dissolved enough, the texture may become a bit grainy. If you find larger lumps of uncoloured undissolved gelatine this is likely from the additional gelatine you have added to the mixture. This most likely will result from not soaking the gelatine long enough to soften prior to use. Lumps from the extra gelatine will be less pleasant and more noticeable in your pie's texture, so be sure to soak this for the full 10 minutes - ensuring that all of the gelatine is soaked and none remains dry. Stir it into the boiling water thoroughly to dissolve.