Preheat the oven to 375°F. Prick the bottom of the crust with a fork. Fit with parchment and fill with beans or pie weights. Blind bake the pie crust for 8-10 minutes then remove the pie weights and bake for an additional 3-5 minutes. Cool completely.

In the bowl of a stand mixer, whip both envelopes of Dream Whip with 1 ¾ cup half & half until soft peaks form, around 5 minutes.

Add both the vanilla pudding mix and the coconut cream pudding mix and the remaining 1 cup half & half to the bowl. Whip for 2 minutes or until thickened.

Mix in 1 cup flaked coconut by hand. Pour the filling into the cooled shell and spread evenly. Set aside.

In a clean mixing bowl, whisk the egg whites. Add the cream of tarter and gradually add the granulated sugar. Whip until stiff peaks form.

Spread the meringue over the filling. Sprinkle with 1 tablespoon flaked coconut.

Place onto a baking sheet and into the oven. Broil for 5 minutes turning as needed for even browning of the meringue.

Chill for 4 hours.