I checked online and there are some recipes for the meringue that calls for water and cornstarch and cook on the stove then let it cool. Then beat egg whites and sugar till it is whipped into peaks. Then add the cooled cornstarch mixture in and continue mixing. I do not know the true ingredients but you can google "Problem with meringue pulls from crust. The pie and filling must be hot and when the meringue is ready spread to the crust and seal . One location said to spread the meringue to the crust and cover about half of the crust.