I need to make a larger key lime pie (10-11 inch pan). Expanding the crust is no problem: more graham cracker and crushed gingersnaps, extra Tbs brown sugar and butter.
But I'm a beginner w/ key lime filling. Just add more egg yolks? another can of sweetened condensed milk? that would be too much, right?
How much more key lime juice (the bottled stuff) ?
When i made my first, regular pie last week after the recommended 15 min @ 350, the pie was very liquid, so I kept it in the oven for 10 min. more. Still was very wobbly in the center but a little more firm when chilled, but not much, The pie was delicious.
Should I try a water bath for a larger pie? I have an oversize pie plate and would like to have the crust completely filled and plumped.
All help from 'Hounds much appreciated.
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