Make your filling, once that's been cooked, transfer to a bowl & cover the surface of filling with plastic wrap.

Make meringue, pour warm filling into shell and spread meringue on top, covering filling completely, sealing it to pastry. Draw meringue up into peaks and bake pie in middle of oven until meringue is golden, about 15 minutes.

Lucy

Thanks Lucy. I appreciate your quick response. Tomorrow we shall eat pie! lol

Lucy, you didn't say anything about the crust, so I'm assuming it doesn't matter what temperature that is. Am I correct? Thanks so much for your prompt reply. The information is just what I was looking for.

Dee, it doesn't matter much the temp of the crust, however I do let it cool some, just for handling purposes . Then make sure that the meringue makes contact w/the pastry crust edge. During baking it will want to shrink & by making contact w/the crust it will have something to hold on to; ensuring there's no gap at the edges.

Lucy

Thanks again Lucy. I have the eggs out, warming to room temperature for the meringue. I hope this venture is a success. I'm sure hubby will like it no matter what! (Unless it is totally unedible!)

I find that when I make a soft pie I put powdered sugar in the bottom crust and take a spoon and spread it around. The crust in the bottom doesn't get so soggy. I read this in a book some place.

Dee, your welcome...is it ready yet?? Let me know what time to stop on by...... : )

Lucy, I just took it out of the oven about 20 minutes ago. Looks pretty good for an amateur! Hopefully it will takes good. Stop on by later...do you prefer coffee or tea with your pie? ;)

Dee, so how did your pie come out??? Hope everyone was happy w/it.

Lucy

The pie was SO GOOD! It didn't last very long considering there is just hubby and me! I think I'll make a banana cream in the not too distant future!

Dee,
Thumbs UP!