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
3 sq. unsweetened chocolate
1/3 c. lime juice
3 egg whites
1 (7 oz.) jar marshmallow creme

Use medium mixing bowl. Combine cookie crumbs, coconut and butter. Press into the bottom and up sides of a 9-inch pie plate. Bake at 375 degrees for 8 minutes; cool.

In a small 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 mixing bowl mix egg whites until soft peaks form. Gradually add marshmallow creme, beating until stiff peaks form. Spread meringue over filling, sealing edges of crust. Bake at 350 degrees for 12-15 minutes until golden. Cool on a wire rack. Chill 2-3 hours.