Preheat the oven to 350 degrees F.
For the crust
: Toss the cookie crumbs with the melted butter in a medium bowl until well combined. Press into a 9-inch pie plate
and bake until golden, about 15 minutes. Cool completely before filling.
For the filling: Put 2 tablespoons water in a small bowl and sprinkle the gelatin evenly over the top. Let stand 3 minutes.
Meanwhile, put the Brandied Cranberry
Sauce, sugar and lime zest
in a medium saucepan
and bring to a simmer
over medium-high heat. Remove from the heat and stir in the gelatin mixture and orange juice; set aside to cool slightly, about 15 minutes. Pour the filling into the prepared crust and refrigerate until set, at least 4 hours.
For the meringue topping: Once the pie is set, put the egg
whites, sugar and salt in a heatproof bowl set over, not in, a saucepan of simmering water. Whisk
until the sugar is dissolved and the egg whites are foamy and warm to the touch. Remove from the heat, and whip
in a stand mixer
on medium-high to stiff, glossy peaks.
To assemble the pie: Spread the meringue over the top of the set filling. Using a kitchen torch, brown the meringue
all over. Slice and serve.