On Jun 20, 2:01*pm, sf > wrote:
> I wanted a firm filling and meringue so I used a Paula Deen recipe
> because it called for 4 eggs. *Plus, I didn't get to the store to buy
> the cream cheese I needed to make Becca's version.
>
> I haven't made a meringue pie in years. *I can't recall ever having a
> problem with "weeping", so this is a first for me. *I probably didn't
> beat the whites enough, because when I was spreading it I was thinking
> that the peaks weren't stiff enough. *It also seems to have pulled
> away from the edge, I know I had it hitting the crust and it looks
> like it deflated a bit, so maybe under-beating is the problem.
>
> In any case, I can hardly wait to dig in... that nut crust was very
> tasty when I sampled it last night!
>
> http://i47.tinypic.com/v79xud.jpg
>
> --
> Forget the health food. I need all the preservatives I can get.

"Weeping" is the result of the sugar not being dissolved, isn't it?
Maybe you could use powdered sugar instgead of granulated.

N.