INGREDIENTS

INSTRUCTIONS

FOR CRUST:  Mix flour, cake flour, 1 tablespoon sugar and salt in
processor. Add chilled butter and shortening and cut in, using on/off
turns, until mixture resembles coarse meal. Add 3 tablespoons ice
water and process until moist clumps form. If dough is too dry, add
more water by teaspoonfuls.  Gather dough into ball; flatten into disk.
Wrap in plastic and  refrigerate 1 hour.  (Can be prepared 2 days
ahead. Keep  refrigerated. Let dough soften slightly at room
temperature before  rolling out.  )  Position rack in bottom third of
oven; preheat oven to 350F. Butter  9-inch- diameter glass pie dish.
Roll out dough on lightly floured  work surface to 12-inch round.
Transfer to prepared dish. Trim crust  edge, leaving 1/2-inch overhang.
Decoratively crimp overheang. Freeze  15 minutes.  Line crust with
foil.  Fill with dried beans or pie weights. Bake  until crust is set
and rim is pale golden, about 20 minutes. Remove  foil and beans. Cool
completely. Maintain oven temperature.  FOR FILLING:  Using electric
mixer, beat eggs, egg yolks and salt in  large bowl to blend.  Add 1
and 1/4 cups sugar and beat until mixture  is thick and fluffy, about 1
minute. Beat in coconut, 1/4 cup chilled  whipping cream, lemon juice,
melted butter, lemon peel, 1 and 1/2  teaspoons vanilla and almond
extract.  Poor filling into crust.  Bake until filling is golden and
set, about  40 minutes.  Cool on rack.  Refrigerate until well chilled,
about 3  hours. (Can be prepared 1 day ahead. Cover and keep
refrigerated. )  Beat remaining 3/4 cup cream, powdered sugar and
remaining 3/4  teaspoon vanilla extract in large bowl until stiff peaks
form. Pipe  whipped cream around border of pie. Garnish with lemon
slices and  serve.  Serves 8.  Recipe By     : pamram@bev.  net (Pam
Ramsey)  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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