Weeping has to do with the meringue itself, (I believe something to do with the sugar), not the storage method, but whatever, humidity seems to make it worse. I use this recipe and rarely ever have a problem with weeping.

NO WEEP MERINGUE

1/3 c. sugar
2 T. sugar
1 T. cornstarch
1/2 c. water
4 egg whites

Combine sugar, cornstarch and water in a saucepan, or microwave, and bring to a boil, cook until thickened. Remove from heat. In mixer bowl, beat egg whites, and 2 T. sugar until soft peaks form. Gradually add hot syrup and beat on high speed until stiff peaks form. Spread over warm pie filling, seal edges to crust and sprinkle with a few shreds of coconut, if desired. Bake at 350 degrees for 15 minutes or until browned to your liking. Cool.