Hi Alicia, the bottom layer of meringue is the pie base or shell. You must bake that for 1 hour at 250 degree F till firm and then let it rest and cool completely. Just prior to serving your dessert, you will spoon the prepared pudding over the baked pie shell. This is done just before serving time so that the pie shell does not become soggy and soft with the pudding filling. After you spoon the pudding over the meringue pie shell, cover the pudding surface with the other half of the prepare meringue that is in your refrigerator. Brown the pie for 10 to 15 minutes under a broiler so that the top meringue gets lightly browned and firm. You do not want to keep it in the oven for too long as the pudding will get runny. Remove and serve immediately. I hope I could help you understand the recipe better. Here is a recipe for meringue, incase you do not know how to make it. http://www.ifood.tv/recipe/meringue_shell