Hi, Donna:
I used to make cream pies for a tearoom and this was the meringue I used. It held up well under refrigeration, and I never had a flop with it.
6 T. sugar
1 T. cornstarch
1/2 c. water
3 egg whites
1 tsp. vanilla
Combine sugar, cornstarch and water and cook together until clear. cool to lukewarm. Beat egg whites and vanilla until frothy. Add sugar mixture and beat at least 5 minutes. Do not underbeat! Place on cream pie filling and seal edges well. Bake at 375 degrees for 8 to 10 minutes.