Instructions

1. Preheat oven to 350 degrees.  Coat a 15 x 10" jelly roll pan with cooking spray.
2. Process crackers in a food processor until fine crumbs form and place into a large bowl. Add 3 tablespoons sugar, butter flavored coconut oil, 1/4 teaspoon salt, 1 egg white, and whole egg.  Stir until combined.
3. Press crumb mixture into prepared jelly roll pan and bake for 8 minutes or until golden brown.  Remove from oven and allow to cool.
4. Place chocolate chips into a heat proof bowl.  
5. Place heavy whipping cream into a liquid measuring glass and microwave for 2 minutes.  Pour heavy whipping cream over chocolate chips and let sit for 5 minutes.  Add butter and stir until smooth.  Pour over cool crust and allow to set, 2-3 hours in refrigerator. 
6. Preheat broiler to high.
7. Place remaining 4 egg whites in a large bowl. Add vanilla, cream of tartar, and remaining 1/8 teaspoon salt; beat with a mixer at high speed until soft peaks form.
8. Combine remaining 1 cup sugar and 1/3 cup water in a saucepan and bring to a boil. Cook, without stirring, until a candy thermometer registers 250°. Gradually pour hot sugar syrup in a thin stream over egg whites, beating at medium-low speed, then at high speed until stiff peaks form.
9. Spread meringue over cooled chocolate-graham crust. Place pan on middle rack of oven; broil 1 1/2 minutes or until meringue topping is toasted and golden brown. Let stand 5 minutes. Cut into 24 squares.