Vanilla pudding pie

First off you make your pie crust. To make a pie crust you need: 1 cup of flour, 1/8 teaspoon of salt, 1/3 cups of chilled lard, and 2-3 tablespoons of cold water. I followed the following procedure. 1. Preheat your oven to 350 degrees and mix together flour and salt. 2. Cut in the lard. 3. Sprinkle with cold water to moisten. 4. Form dough into a ball. 5. Push down on it to make a round circle. 6. Put flour onto pastry cloth and rub it in and make sure you put your rolling pin cover on, so your dough doesn't stick to it. 7. Put dough onto the pastry cloth and roll up and down, side to side, and diagonal to diagonal. 8. After you have rolled your dough out to a size that will fit into/onto a pie pan and have extra dough around it, fold your pastry cloth corner to corner so your pie crust dough is in 1/4 size of what it was before. 9. Carefully pick up your dough and put the corner of the dough into the center of the pie pan and carefully unfold your dough to cover the whole pan. 10. Cut off extract dough so there is at least an inch of dough hanging off the edge of the pan. 11. Once you have at least and inch on the side of the pan take your thumb and pointer finger and pick up the inch of dough and pinch your other thumb into the dough to create a finished edge. 12. Get a fork or knife and poke holes all around the dough. 13. Put your dough into the oven for 10-12 minutes or until it is golden brown. While your pie crust is cooking make your pudding. First you will get 4 eggs and separate the whites and the yolks from each other. Then, you will mix 1 cup of sugar, 1/4 cup of cornstarch, and 1/4 teaspoon of salt in a saucepan at medium heat. Get 3 cups of milk and slowly stir it in your mixture of dry ingredients until thickened and bubbly. Reduce your heat and continuously stir while tempering your eggs into your saucepan. Bring to a gentle boil and stir for a few more minutes. Remove saucepan from heat and mix in 3 tablespoons of butter and 1 1/2 teaspoon of vanilla. Once butter is melted pour your pudding into your golden/brown pie crust. After your pudding is down you will start your meringue. The egg whites you separated early will be used for this. Put your egg whites into the kitchen aid with the whip attachment and mix until it is frothy. Don't mix too much though! Once it is frothy put in 1/2 teaspoon of vanilla and 1/4 teaspoon of cream of tarter. Beat until soft peaks form. Slowly add 6 tablespoons of sugar and beat on high until it is fluffy. Once your meringue is done spread it onto your pudding pie. Bake your pie for 8-12 minutes of until the meringue is golden brown on the top. Once it is all done let it stand for several hours until you eat it.
My pie did not turn out very well. It was very soupy and thin. the meringue and pudding tasted very good and sweet. But after cooking my pie it was very soupy and I was not able to cut a slice out of it to eat it. I ended up throwing it away. Before I threw it away I ate some with a spoon and it tasted great and my meringue was fluffy and very good. I had never had meringue before this, so I thought it tasted like marshmallows.