Hi Roxanne! I feel your pain—meringue crust can be very frustrating. One thing I’ve found is that if you grease the pan liberally with nonstick cooking spray, that will help with the sticking. Or, if you don’t have a problem with perhaps a less-than-perfectly round pie, you can make a free-form crust on a piece of parchment paper on a baking sheet. Just pipe (or spoon) the meringue into a 9-inch round on the parchment paper, then pipe another layer at the border to create the sides of the crust.  It’s easier to peel off the parchment from the bottom of the crust than it sometimes is to get a meringue crust out of a pie plate.