Mix Oreo crumbs and melted butter until combined.

Press crumb mixture onto the bottoms of 4 (9-inch) pie plates to form crusts.

Freeze the crusts for at least 1 hour.

Refrigerate a large mixer bowl and paddle attachment until chilled.

Soften chocolate ice cream slightly.

Beat 1 quart of softened ice cream with 1 teaspoon of ground cinnamon in the chilled bowl on low speed for 30-40 seconds, or until just blended.

Spread half of the cinnamon-infused ice cream onto the bottom of one Oreo crust.

Cover the ice cream with 1 cup of Oreo Small Crunch Pieces.

Freeze the pie and remaining ice cream mixture for 5 minutes.

Spread the remaining ice cream mixture over the Oreo pieces.

Repeat the process with the remaining Oreo crusts and filling.

Freeze the pies for several hours or overnight.

Sift together powdered sugar and unsweetened cocoa powder.

Beat refrigerated pasteurized egg whites with a mixer fitted with a whip attachment until foamy.

Gradually beat in granulated sugar until stiff peaks form.

Fold in half of the powdered sugar mixture until well blended.

Gradually fold in the remaining powdered sugar mixture.

Use a small metal spatula to spread the meringue over the pies, mounding slightly in the centers.

Create swirled peaks with the tip of the spatula.

Brown the tips of the meringue peaks with a torch.