To build the Pies:
Warm up 5.5oz fudge icing and pour into reserved springform pan with baked crust. Spread around the bottom, place in cooler for 15 minutes to set up. Remove from cooler and place 1 pound 12oz prepared hot chocolate filling into pan, spreading evenly. Place one pound prepared meringue into pan and swirl the top. Toast with a torch and place into freezer overnight. The next day, unmold from springform pan and place on cake board. Return to freezer, pie is served frozen.
Place 3 pounds 8oz cookie crumbs into a bowl, pour in 2oz melted butter, still well to combine. Treat a 9-inch springform pan with pan spray. Deposit 1 pound prepared crumbs into pan. Press up the sides and across the bottom. Bake at 350 ͦF for 10 minutes, then let cool completely. Reserve.
Using a stand mixer fitted with the whip attachment, whip up 5 pounds vanilla whipped topping. Warm up 3 pounds fudge icing and pour into whipped topping, whip at low speed until combined, scrape the bowl, and whip again until just combined. Reserve.
Make up meringue base according to manufacturer’s directions. Reserve.