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1
Combine the topping and crust ingredients.
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2
Press one half of the mixture into the bottom and sides of an ungreased 10-inch glass or ceramic pie plate, building up the sides to the top of the plate to form an edge.
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3
Reserve remaining mixture for the topping.
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4
To make the lime curd, combine the butter, lime juice, cornmeal, salt and 3/4 cup of the sugar in a large bowl over a pan of simmering water with the bottom not touching the water, and slowly cook, scraping the sides of the bowl and whisking occasionally, another 15 minutes, or until thickened.
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5
Cover with plastic and refrigerate.
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6
Stir the curd every 10 minutes or so to cool evenly.
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7
Preheat the oven to 275 degrees.
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8
In a clean bowl, beat the egg whites with the cream of tartar and the remaining 1/2 cup sugar until stiff and glossy.
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9
Gently fold half of the beaten whites into the cool lime curd to lighten.
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10
Then fold in the remaining whites and the lime zest.
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11
(This should be very gentle; it is okay for a few streaks of white to be showing.)
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12
Pour the filling into the pie shell and sprinkle on reserved topping evenly to cover.
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13
Gently press the sides in so the top 1/2 inch of the crust remains bare.
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14
Bake 45 minutes, or until the pie has risen and coconut is golden brown.
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15
The filling should be slightly cracked and firm when pressed in the center.
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16
Cool completely, cover with plastic and refrigerate 6 hours to chill thoroughly.
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17
Serve cold.
