Prepare the Pie Crust by rolling out your chilled pie crust dough to fit a 9-inch pie pan, piercing the bottom with a fork to prevent bubbling. Preheat your oven to 375°F (190°C), then blind-bake the crust by covering it with foil and filling it with weights. Bake for 15 minutes, remove the foil, and bake for an additional 15-20 minutes until golden brown.

Make Swiss Meringue by whisking the egg whites and granulated sugar in a heatproof bowl over simmering water until the sugar dissolves and reaches 160°F (70°C). Beat until stiff, glossy peaks form, about 7-10 minutes.

Prepare Orange Curd Filling by whisking granulated sugar, cornstarch, and salt in a saucepan. Gradually add orange juice, cooking over medium heat until thick and bubbly, about 7-10 minutes. Temper the egg yolks and return to heat, cooking another 2-3 minutes. Add butter and orange zest until combined.

Assemble the Pie by pouring the orange curd filling into the baked pie crust while hot. Spread meringue over, sealing the edges to avoid shrinking, and create decorative peaks.

Toast Meringue using a kitchen torch or broil in the oven for 1-2 minutes until golden brown. Allow to cool on a wire rack for 1-2 hours.