Lemon Chiffon Pie

1 envelope unflavored gelatin
1/2 cup cold water
4 eggs, separated
1 can (6 ounces) frozen concetrated lemonade (less 2 Tbsp. used in pastry)
1/2 cup sugar
1/2 cup heavy cream, whipped
1 9-inch baked lemon pie shell

Sprinkle gelatin on water in top of double boiler to soften. Add salt and egg yolks; mix well. Place over boiling water and cook stirring constantly until mixture thickens slightly and gelatin dissolves about 3 to 5 minutes. Remove from heat; add frozen concentrated lemonade. Chill until the mixture mounds slightly when dropped from a spoon. Beat egg whites until stiff but not dry. Gradually add sugar and beat until very stiff. Fold in gelatin mixture, then whipped cream. Turn into baked lemon pastry shell. Chill in refrigerator until firm. To serve, garnish pie with additional whipped cream and top with coconut.

Lemon Pie Shell
1/2 cup less 1 Tbsp. shortening
1 Tbsp. boiling water
2 Tbsp. frozen concentrated lemonade, thawed to room temperature
1 tsp. milk
1 1/4 cups flour
1/2 tsp. salt
4 Tbsp. chopped coconut

Put shortening in mixing bowl. Add boiling water, thawed concentratred lemonade and milk and whip with fork until all liquid is absorbed and a thick, smooth mixture is formed. Sift flour and salt into shortening, whip and stir quickly into a dough. Pick up and work until smooth and blended; shape into a flat round. Roll between two squares of waxed paper into a circle 1/8 inch thick. Peel off top paper and sprinkle 2 Tbsp. chopped coconut over pastry, leaving about a 1 inch plain border. Recover with paper and gently roll in coconut. Turn pastry over and repeat coconut process. Peel off top paper and turn into a 9-inch pie pan, remove rest of paper, flute rim, prick shell and bake at 450 degrees for 10 to 14 minutes.