Banana cream pie with meringue
When baking a banana cream pie, I make the crust from scratch. I cool the crust, and then fill the cool crust with the sliced bananas and cover with the cooked, cooled filling. I make my meringue, seal to the edges and brown. Trouble? my bananas turn brown, and sometimes the bottom crust turns wet. What am I doing wrong? For meringue, I use 3 egg whites, 1/4 t. cream of tartar, and 6 T sugar. For the pie filling, I use 2/3 c. sugar, 4 T. corn starch, 1-1/4 c. water, 1/4 t. salt. Any suggestions?