It's not every day that you make a pie with meringue, so if that's what you're doing, try this version of meringue! It is so much more reliable than regular meringue, holding up beautifully and less likely to "weep," and hence to make you weep as well.
1c. sugar
2/3 c. water
6 egg whites
Plus you'll need a candy thermometer.
You’ll need a candy thermometer for this recipe, to get the sugar syrup to the hard-ball stage. You’ll need patience, too, as this recipe takes longer than most. (It’s worth it.) Also, the hot syrup -- in effect -- cooks the egg whites, ensuring that the whites are cooked to a safe temperature, which is why you can get away with just broiling the meringue to brown it instead of baking it for 10-12 minutes.
I’ve found this Italian version of meringue to be more stable and less likely to “weep” than standard meringues that involve beating granulated sugar into egg whites.