On Sat, 08 Nov 2003 00:01:59 GMT
Wayne Boatwright > wrote:

> Over the years I have looked at dozens of Key Lime Pie recipes which
> are overwhelmingly similar in ingredients and quantities.
>
> All other things (ingredients and quantity) being equal, however, I
> have seen a range of egg yolks from 2 to 6. What would be the
> expected difference in the pie based on changing the number of egg
> yolks? Richness, obviously, but anything else?


I've made small key lime pies with 2 and with 3 egg yolks. The three
yolk pie came out much more solidly pie-like, while the 2 bordered on
being more of a spoonable custard. I'm certain this will vary depending
on the viscosity of your sweetened condensed milk and the freshness of
your eggs.

- Eric