Hello, h!s anyone made this in advance. I would like to make it the day before and f and refrigerate about 24 hours.

Thanks! I saw that but looking for a little backup. Will probably go ahead but do the merengue closer to seving. Looks awesome

Actually, that’s probably what I would do, too.

That's certainly what I would do. I've always found that meringues (and custard fillings, like this one) tend to "weep" a bit after a day or so. If not putting the meringue on top of the pie immediately after baking the filling, consider bringing the custard filled pie shell to room temperature, and then putting the pie back into a hot oven (putting a foil or silicone shield over the outer edge of the crust) to warm the filling up before putting the meringue on. That should help to prevent the meringue from weeping. ;o)