Chocolate Merinque Pie question

Hello, hopeing someone here can help me. I have made a choc. merinque pie and though it is firm, it is not as firm as I would like. Do I just need to cook the filling longer? Also when I cut it this morning it had liquid in the bottom. And do people cool these kind of pies in the fridge before serving to help firm everything up?
Thank you in advance for your help.
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