My family really likes cream pies with good meringue topping. After years of cooking, I came across a secret to keep the meringue soft. This was in an old Saddle Mountain Church Cookbook in Alleghany County, NC. I have been using this and it really helps to keep the meringue from getting tough. —LelaFaye
Mix cornstarch and water to blend and cook (I do this in the microwave) until very thick and cool completely.
Beat room temperature egg whites with cream of tartar until foamy and start adding sugar gradually to solf peaks. Beat in cold cornstarch/water mixture and continue to beat to soft peaks - but not dry. Spoon onto pie and bake at 350 degrees for 15 minutes or until lightly browned.