In a large mixing bowl, combine unsalted butter, all-purpose flour, kosher salt, granulated sugar, and vegetable shortening using a pastry cutter or your fingers until crumbly. Gradually add ice cold water, mixing until the dough barely holds together. Roll out the dough and press it into a pie plate. Bake at 350°F (175°C) for 10–12 minutes or until golden brown, then remove and allow to cool completely.

In a small bowl, dissolve unflavored gelatin in 1/4 cup of cold water and set aside. In a saucepan, whisk together sugar, flour, salt, and whole milk over medium heat. Cook, stirring constantly, until the mixture thickens and bubbles, about 5–7 minutes. Remove from heat and mix in almond and vanilla extracts, shredded coconut, and the gelatin mixture, ensuring everything is well combined.

In a separate bowl, use an electric mixer to beat egg whites with cream of tartar until soft peaks form, typically about 3–5 minutes. Gently fold the beaten egg whites into the coconut filling mixture with a spatula, being careful not to deflate the egg whites.

Pour the luscious coconut filling into the cooled pie crust, smoothing the top with a spatula. Cover the pie with plastic wrap and refrigerate for at least 4–6 hours, or until the filling is set.

Once the pie has chilled properly, whip heavy cream in a medium bowl until soft peaks form, which takes about 3–4 minutes. Carefully spread the whipped cream over the set filling, garnishing with fresh diced strawberries that have been sweetened with confectioners’ sugar.