For the Filling: Combine all the containers of pudding in bowl. Add green food coloring and stir. Spoon the green pudding into individual pie shells. Refrigerate.
For the Meringue: Beat egg whites, lemon juice, and dash of salt. Slowly add sugar while beating. Beat until medium to stiff peaks form.
Remove pies from refrigerator. Top individual pies with spoonful of meringue. Form peaks using a butter knife. Toast top of meringue with a brulee torch. Serve immediately.
Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.
Recipe courtesy of Sandra Lee