I tried something new (to me) with the meringue layer this time—instead of making a plain meringue with egg whites and sugar, I made an Italian meringue by boiling sugar and water, then adding it to the egg whites. It’s less traditional, but I was trying to prevent the common problem of the meringue “weeping” into the pie, and Italian meringue is more sturdy. I really liked this change! It doesn’t have quite the same airy texture (it’s a bit more like a marshmallow texture) but it held up much better. For once I didn’t feel like I had to rush my meringue pie to the table before it deflated or wept. One more thing: the filling has quite a bit of corn starch, which helps it slice beautifully and remain stable once sliced. If you like your pies to have a softer, more fluid filling, and don’t mind a little slip-sliding around the plate, consider reducing the corn starch to 1/3 cup.