Mango-Lemonade Chiffon Pie With Coconut Crust

1. 1

   Begin by making the pie crust. In a large bowl, whisk together flour, baker's sugar, and kosher salt. With a pastry blender or a couple of butter knives, cut in shortening and butter and work in until you have small peas. Add the coconut and continue to work in until everything is thoroughly mixed. Add the ice water, blending gently and fluffing with a fork. Gather dough into a ball, form a disc, wrap in plastic wrap and place in the fridge for 1/2 hour.

2. 2

   Throw the coconut (for the filling) on a baking tray and toast for about 10- 15 minutes at 300u00b0F. Stir and mix frequently, as it is quick to burn. Remove from the oven, allowing to cool. Set aside. Raise oven temperature to 350u00b0F.

3. 3

   Roll the dough out on a lightly floured surface and place in a pie pan. You'll need a good overhang, as this dough shrinks considerably. Flute and poke all over with the tines of a fork. Bake 20- 25 minutes, or until golden brown, covering the rim with foil if it starts to brown too quickly. Cool completely.

4. 4

   To prepare the filling, puree your frozen mango chunks in a blender with 1 tablespoon of water until smooth and velvety. Your yield will be 1/2 cup. Set aside.

5. 5

   In a small saucepan, sprinkle gelatin over the remaining 1/4 cup water. Allow to sit for 5 minutes. Whisk in 1/2 cup mango puree, the lemon juice, zest, 1/3 cup sugar, and egg yolks. Stir constantly over medium low heat until coats the back of spatula. Don't allow to simmer. Remove from heat and empty into a large mixing bowl. Place in the fridge for 45 minutes, or until it is just beginning to set. Whisk smooth.

6. 6

   In a separate mixing bowl, beat the egg whites until foamy. Add cream of tartar and beat to soft peaks. Add the remaining 1/2 cup baker's sugar and beat until glossy, stiff peaks are formed. Fold egg white mixture into mango mixture until combined.

7. 7

   Sprinkle a couple of tablespoons of the reserved toasted coconut into the bottom of the pre-baked pie crust. Spoon the pie filling inside and sprinkle with the rest of the toasted coconut. Set in the fridge for 4 hours before slicing.

* Per serving · 4 servings · Values may vary.