| 1 | For crust: mix flour, cake flour, 1 tablespoon sugar and salt in processor. |
| 2 | Add chilled butter and shortening and cut in, using on/off turns, until mixture resembles coarse meal. |
| 3 | Add 3 tablespoons ice water and process until moist clumps form. |
| 4 | If dough is too dry, add more water by teaspoonfuls. |
| 5 | Gather dough into ball; flatten into disk. |
| 6 | Wrap in plastic and refrigerate 1 hour. |
| 7 | (can be prepared 2 days ahead. |
| 8 | Keep refrigerated. |
| 9 | Let dough soften slightly at room temperature before rolling out. |
| 10 | ) position rack in bottom third of oven; preheat oven to 350°F. |
| 11 | Butter 9-inch- diameter glass pie dish. |
| 12 | Roll out dough on lightly floured work surface to 12-inch round. |
| 13 | Transfer to prepared dish. |
| 14 | Trim crust edge, leaving ?inch overhang. |
| 15 | Decoratively crimp overheang. |
| 16 | Freeze 15 minutes. |
| 17 | Line crust with foil. |
| 18 | Fill with dried beans or pie weights. |
| 19 | Bake until crust is set and rim is pale golden, about 20 minutes. |
| 20 | Remove foil and beans. |
| 21 | Cool completely. |
| 22 | Maintain oven temperature. |
| 23 | For filling: using electric mixer, beat eggs, egg yolks and salt in large bowl to blend. |
| 24 | Add 1 and ?cups sugar and beat until mixture is thick and fluffy, about 1 minute. |
| 25 | Beat in coconut, ?cup chilled whipping cream, lemon juice, melted butter, lemon peel, 1 and ?teaspoons vanilla and almond extract. |
| 26 | Poor filling into crust. |
| 27 | Bake until filling is golden and set, about 40 minutes. |
| 28 | Cool on rack. |
| 29 | Refrigerate until well chilled, about 3 hours. |
| 30 | (can be prepared 1 day ahead. |
| 31 | Cover and keep refrigerated. |
| 32 | ) beat remaining ?cup cream, powdered sugar and remaining ?teaspoon vanilla extract in large bowl until stiff peaks form. |
| 33 | Pipe whipped cream around border of pie. |
| 34 | Garnish with lemon slices and serve. |
| 35 | Serves 8 |
