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Lemon Macaroon Pie

1 cup all purpose flour
1/3 cup cake flour
1 tablespoon sugar
1/2 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 4 pieces
2 tablespoons chilled solid vegetable shortening, cut into pieces
3 tablespoons (or more) ice water

3 large eggs
2 large egg yolks
1/4 teaspoon salt
1 and 1/4 cups sugar
1 and 1/4 cups shredded sweetened coconut (about 5 ounces)
1 cup chilled whipping cream
1/4 cup fresh lemon juice
2 tablespoons (1/4 stick) unsalted butter, melted
2 teaspoons grated lemon peel
2 and 1/4 teaspoons vanilla extract
1/2 teaspoon almond extract
2 teaspoons powdered sugar
8 thin lemon slices

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.

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.

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