Should I still use 3 egg yolks to make more filling? I only need about 1/4 inch more to fill up the pie cruust.
I'm making a key lime pie from the recipe on Nellie's Key Lime Juice.
The regular recipe calls for 3 egg yolks, lime juice, and sweetened condensed milk. I just realized it isn't entirely filling a 10-inch graham cracker crust, so I need to make more. Should I still use another 3 egg yolks to make the new batch, even though I won't end up using even half of it? The filling now leaves about 1/4 inch from the top of the pie crust. Any and all suggestions are more than welcome, and thank you, in advance!
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2 Comments
If you fear doing this won’t provide enough filling for the 10 inch pie, make another full batch.
Then use whatever you need for the pie and bake the rest as a separate custard.
Thank you so much, Nancy!
Have a great day!