I am making a coconut cream pie (right now) do I need to wait for the pie to cool completley before putting on my meringue?
Now, I've never made a cream pie - although I'll help sample anything you have.... but, I'd think, since the meringue is so heat sensitive, I would probably say wait until the pie has cooled. That way you can ensure that the meringue will dry nice and light. Just my opinion though.
Good luck!
I found a recipe for coconut cream meringue pie on Allrecipes.com (I hadn't ever heard of this before). It says to put the meringue on the HOT filling. Here's the link:
http://allrecipes.com/Recipe/Coconut-Cream-Meringue-Pie/Detail.aspx
Yes - you put the meringue on the pie filling while it is hot, then bake it in the oven on the top rack until it browns - some people put the broiler to it, but you had better be sure you watch it closely. I prefer to bake at 375 or 400 and watch just until the tips turn golden brown. This baking process will set the meringue and keep it from 'melting away'. If you don't cook it enough it will weep or melt.
I love lemon meringue pie - I haven't made one in so long - but I just might have to now !!
Happy Baking
Suzycakes.
If mereingue melts with heat how do you bake it to get that brown on top that some pies have?
Good point - maybe this is the reason I've never made one! I guess I know now that I shouldn't without some help!
I didn't mean to imply that heat makes the meringue melt. By baking it for a few minutes to brown the top of it also 'cooks' the rest of the meringue (egg whites) too -- so they won't melt or weep all over the pie. I would never eat meringue that had not been baked - because then it is just raw egg whites with a little sugar added!! YUCK!!
Suzycakes
thanks everyone - I ended up not using it at all, for some reason my whites would not peak, they got that glossy look but would never thicken or peak and I whipped those bad boys for almost 25 minutes. OH Well, maybe better luck next time, this time the pie got slathered in cool whip 
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