Cruzette
Santa Cruz, CA
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Joined: 01/18/2004
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My MIL always made her lemon Meringue pies with a graham cracker crust. She didn't use pudding, she used a simple recipe from Eaglebrand milk sweetened condensed milk.
1 can of condensed milk
3 egg yolks (save the whites for the meringue)
1/3 cup of lemon juice
Mix well and then pour into a pie shell. Prepare the meringue and bake until meringue browns a bit.
My mother (as do I) make her lemon Meringue pie using the recipe off the cornstarch box.
You didn't say if you used instant or cook & serve Jello pudding. I am wondering if you didn't let the pudding get thick enough before adding it to you pie shell?
If it was cooked pudding, you also need to let it cool some before pouring it into the pie shell.
Better luck next time!
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swebber
Brunswick , MD
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another vote for the soggy crust !!!!
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mwaites
NC
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Thank you for all the replies BUT I am shocked at how many think soggy crust is ok. In answer too questions asked, the pudding was the cook kind which I did in the microwave. The meringue was high & fluffy and sealed to the edge of the crust. It came out of the oven beautiful. As it cooled the meringue shrank & started weeping. It was so soggy today I couldn't eat it. 
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Cruzette
Santa Cruz, CA
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Shrinking and weeping meringue is a whole other story. I found the information below at this link Meringue (Scroll down to the lower half of the page for the index).
PREVENTING PROBLEMS, IN GENERAL:
Make it hot. Heat the filling immediately before pouring it into the pie shell and topping with the meringue. Do not allow the filling to cool down before the meringue has been spread or the pie may weep because the cool filling prevents the meringue from baking completely. The meringue will also shrink less if you do.
Add cornstarch to meringue Cornstarch added to meringue produces tender meringues that are less likely to shrink, bead or weep. Add a tablespoon of cornstarch dissolved in heated water to whipped egg whites for a hard meringue that cuts smoothly.
Beat egg whites the best way For maximum volume, use room temperature egg whites. Begin beating the egg whites slowly, increasing speed when they are frothy and beating until soft peaks just begin to form. Continue beating, slowly adding the sugar and then the cornstarch mixture. Beat the egg whites until stiff peaks form, this takes a little time. Egg whites are ready when the beaters leave ridges in the whites and they are glossy and hold a stiff peak when the beaters are lifted out.
Spread meringue to edge of crust Then make the filling, pour into the pie crust while it is still hot and sprinkle a little fine cake or bread crumbs on top. They will virtually disappear by the time the pie is ready to be served.
Immediately top with one-half of the meringue over the hot filling, starting at the outside edge. I like to use the back of a spoon to spread it, making sure there is a dry seal between the filling and meringue. Also, make sure the meringue touches the crust around the entire edge to avoid shrinkage.
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DianneOK
Donnelly, ID
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Quote:Spread meringue to edge of crust Then make the filling, pour into the pie crust while it is still hot and sprinkle a little fine cake or bread crumbs on top. They will virtually disappear by the time the pie is ready to be served. Immediately top with one-half of the meringue over the hot filling, starting at the outside edge. I like to use the back of a spoon to spread it, making sure there is a dry seal between the filling and meringue. Also, make sure the meringue touches the crust around the entire edge to avoid shrinkage.
 
Dianne
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robsouth
Near Atlanta, GA
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We always used a crust of Niller Wafers. Never had one with graham cracker crust. I thought that was just for "ice box" pies.
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lovemountains
North Carolina
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Many years ago I covered a pie when it was still warm. Never again! I learned that it made the crust soggy.
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