16 chocolate sandwich cookies, crushed (1/2 cup)
1/2 cup coconut
2 tablespoons butter, melted
3 egg yolks
1 14 ounce can (1 1/4 cups) sweetened condensed milk
2 envelopes (2 ounces) premelted unsweetened chocolate product
1/3 cup lime juice
3 egg whites
1 7 ounce jar marshmallow creme

Directions:
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°F oven about 8 minutes or till done. Cool.

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

Wash beaters. Beat egg whites till soft peaks form. Gradually add marshmallow creme, beating till stiff peaks form. Spread over filling, sealing to edges of crust. Bake in 350°F oven for 12 to 15 minutes or till meringue is golden. Cool slightly. Chill.

Makes 8 servings.

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