it doesn't get any easier than this-purchased 3" pie shells, baked and ready to be filled.
a mountain of meringue to salivate over. be sure to whip it only until the peaks are stiff but still droop a little.
dollop the meringue on top, use a spoon to seal it to the edges and then make the little peaks by tapping the spoon to the meringue and pulling it away quickly
a quick trip in the oven to brown the tops