I need help with meringue for chocolate pie. (Actually a pudding since I do not use a crust). I cook the pie in an aluminum pan approximately 4 inches high. Then I put the meringue on top and put it in oven to brown. The meringue pulls away from the sides of the pan. Have tried putting meringue around edges of pan first then filling in center, but it still pulls away. Any ideas what might cause this?