Preheat oven to 350 degrees Fahrenheit.

Crush cookies into crumbs and mix with melted margarine.

Divide evenly between two round nine-inch pans, pressing into the bottom of the pans. Bake 10 minutes. Let cool.

Melt margarine with chocolate chips. Mix until smooth and set aside.

Beat eggs (not separated) with confectioners’ sugar and vanilla. Combine with chocolate mixture.

Divide filling evenly between the cooled crusts. Freeze for one hour.

Beat egg whites until stiff peaks form. Add granulated sugar, incorporating a bit at a time. Set aside.

In a separate bowl, beat dessert topping until stiff peaks form. Add yolks, vanilla sugar, and dissolved coffee. Fold in egg whites.

Remove pies from the freezer and spread topping over the filling, dividing it evenly between the pies. Sprinkle with Viennese crunch and return to the freezer until ready to serve.

Optional- Pipe some whipped cream around the edge of the pie before serving.