Directions:

1. Preheat the oven to 350°F.
2. Mix the chocolate wafer cookies and egg whites in a mixing bowl. Pour the mixture into an 8 inch spring form cake pan. Press the crust into the bottom and all the sides evenly. Bake for 10 minutes and allow to cool.
3. In a mixing bowl combine the coconut milk and instant pudding mix, stir until well incorporated. Pour the pudding into the cooled piecrust.
4. Pour the melted chocolate over the chocolate pudding and refrigerate for 1 hour.
5. Using a stand mixer fitted with the whisk attachment whip the egg whites, vanilla extract, and agave nectar on high speed for 5 minutes or until the egg whites have reached stiff peaks. Top the pie with the whipped egg white merengue.
6. For the final touch top the pie with the crushed peanut butter wafers.
7. Refrigerate the pie for 1 hour before slicing. Enjoy.