Preheat oven to 350°F (175°C).

In a medium bowl, combine crust ingredients. Press crumbs onto the bottom and up the sides of two nine-inch (23-centimeter) round baking pans. Bake for 10 minutes.

Remove from oven and allow to cool on a rack. Freeze for at least 30 minutes.

While crusts are in the freezer, soften the vanilla ice cream at room temperature for about 10-15 minutes or until it can be spread, and divide evenly between the two pies. Return to freezer for at least one to two hours or until frozen.

Meanwhile, prepare the lime curd. Combine eggs and egg yolks in a small bowl and mix well. Melt the coconut oil in a medium metal bowl over a large pot of simmering water. Whisk in sugar, lime juice, zest, and salt. Gradually whisk in egg mixture, mixing constantly until thickened and sauce coats the back of a spoon, about eight minutes. Transfer to a container, cover, and place in refrigerator until chilled. This step can be done up to two days in advance.

Once chilled, spread over ice cream layer, dividing evenly between the two pies. Place back in the freezer for at least four to six hours, until firm.

To make the meringue: Beat egg whites in mixer until soft peaks form. Continue beating, gradually adding sugar, until snow is stiff, smooth, and glossy. Fold in nuts and coconut and spread over the two pies, swirling decoratively and making sure to seal at the edges.

Place pies on top rack in a cold oven, about eight inches (20 centimeters) from broiler. Broil for three to four minutes until meringue has caramelized and is golden. Watch carefully to prevent burning. Alternatively, use a kitchen torch to toast meringue. Place pies back in freezer until ready to serve.