It specifically says NOT to use the broiler, I just want to be sure not to overbake the filling by putting the pie in for a second time with the meringue.
I think w/o a blow torch your safest bet at not overcooking the pie is to let the oven cool quite a bit, then use the broiler (despite what the recipe says). That way the heat is coming from above, where the pie has a layer of insulation.
As the Bronxbaker's mom, I can say this was great advice. It was a Sweet Potato Meringue Pie with Gingersnap Crust from the book Baked Occasions.
I do have to add that a baby blowtorch is on my Xmas list!