1 pre-baked gluten free or regular pie crust or homemade pie crust. Cool.
1 jar lime curd
1 can coconut creme
4 egg whites
1/2tsp cream of tartar
1/2 cup sugar
Set oven to 350. Prick crust and bake for 10 minutes or until golden brown. Cool.
Cook lime curd and coconut creme, thicken with corn starch and set aside.
Beat meringue, cream of tartar and vanilla. Slowly mix in sugar until incorporated and stiff peaks form.
Spread lime curd mixture into cooled pie crust. Spread meringue making sure to seal crust. Sprinkle with unattended coconut last minute of baking. Bake 10-12 minutes. Cool and serve.