16 chocolate sandwich cookies, crushed (1/2 c.)
1/2 c. coconut
2 tbsp. butter, melted
3 egg yolks
1 (14 oz.) can (1 1/4 c.) sweetened condensed milk
2 env. (2 oz.) premelted unsweetened chocolate product
1/3 c. lime juice
3 egg whites
1 (7 oz.) jar marshmallow creme

Combine crushed cookies, coconut and butter. Spread evenly in a 9 inch pie plate. Press onto bottom and up sides to form a firm, even crust. Bake in a 375 degree oven about 8 minutes or until done. Cool.

Meanwhile, beat egg yolks about 4 minutes or until thick and lemon colored. Add sweetened condensed milk, chocolate and lime juice. Beat until combined. Pour into prepared crust.

Wash beaters. Beat egg whites until soft peaks form. Gradually add marshmallow creme, beating until stiff peaks form. Spread 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. Chill. Makes 8 servings.