16 chocolate sandwich cookies, crushed (1/2 c.)
1/2 c. flaked coconut
2 tbsp. butter
3 egg yolks
1 (14 oz.) can sweetened condensed milk
2 env. premelted unsweetened chocolate product (2 oz. each)
1/3 c. lime juice
3 egg whites
1 (7 oz.) jar marshmallow creme

In a medium mixing bowl combine cookie crumbs, coconut and butter. Press onto the bottom and up sides of a 9 inch pie plate. Bake in a 375 degree oven about 8 minutes. Cool.

Meanwhile, in a small mixer bowl beat egg yolks with an electric mixer at high speed about 4 minutes or until thick and lemon colored. Add sweetened condensed milk, chocolate and lime juice. Beat until well combined. Pour into crust.

Wash beaters thoroughly. In a large mixer bowl, beat egg whites until soft peaks form (tips curl). Gradually add marshmallow creme, beating until stiff peaks form (tips stand straight). Spread meringue over filling, sealing to edges of crust. Bake in a 350 degree oven for 12 to 15 minutes or until meringue is golden. Cool slightly on a wire rack. Chill 2 to 3 hours. Makes 8 servings.