Tangy Lemon Chiffon Pie

Directions

1. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°.
2. Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack.
3. In a small saucepan, sprinkle gelatin over water; let stand 2 minutes to soften. Add 1/2 cup sugar and salt. Cook and stir over low heat until sugar is dissolved.
4. In a medium bowl, beat egg yolks on high speed about 5 minutes or until pale yellow. Gradually drizzle hot gelatin mixture into yolks, beating constantly. Return yolk mixture to same saucepan. Stir in lemon juice. Cook over low heat until mixture thickens and bubbles around the edges, stirring constantly. Cool to room temperature. In a large bowl, combine cream, food coloring if desired and remaining sugar. Beat a high speed until soft peaks form. Add cooled lemon mixture. Continue beating at high speed until stiff peaks form.
5. Spoon filling into crust. Refrigerate at least 2 hours before serving. Or, if desired, layer filling with chocolate drizzle: Spoon half of filling into crust. In a microwave, melt chocolate and shortening; stir until smooth. Transfer to a pastry bag with a small round tip. Spoon half of lemon filling into crust. Drizzle half of the melted chocolate over filling. Top with remaining filling. Drizzle remaining chocolate over pie. Refrigerate at least 2 hours before serving.