Lemon Chiffon Pie

Hi everyone, today I would like to talk about the lemon chiffon pie that I have made in labs the other day. The lemon chiffon pie that I have made was made with a 3,2,1 pie dough that was blind baked. Blind baking is when you take a pie dough that you fit into the pie tin and you would either place another pie tin on top  and tip it over or a piece of parchment paper with a heavy layer of dried beans  to bake with. Once you see the pie dough get a golden brown color, then you would either remove the beans and parchment paper, or tip the pie tin right side up again and remove the pie tin off the crust and continue baking. For the inside base of the pie, I coated it with a brushed layer of melted dark chocolate. This was so the lemon chiffon filling would not make the pie crust moist. The lemon chiffon filling was very tangy, but very creamy and enjoyable especially with the sweetness of the Chantilly cream on top. I would very much make this pie again. Even my family members enjoyed this pie for Easter.