Is my key lime pie doomed?

[Anonymous]

I put the whole egg in and not just the yolks. This is what comes of multi-tasking. Do I need to start over?

[Anonymous]

bake it, let it set, find out. It has a short bake time, right?

It should set up. It might taste slightly eggier than usual, but I suspect it will work out.

[Anonymous]

I don't think doomed, just maybe not as thick a filling as usual. It might be a bit runnier when you cut into it.

[Anonymous]

OK that's what I thought. It's sitting in the frig now, but I haven't put it in the shell yet. Do you think I can do anything to make it less runny?

[Anonymous]

Bake it extra time and put whipped cream on it. Should be fine.

[Anonymous]

Worst case, pour the whole thing in a big mixing bowl, whisk in some rum, pour into martini glasses (maybe after crusting their rims with lime juice and graham cracker crumbs). Chill just a bit to set, then garnish with whipped cream and very thin key lime half-moon slices.

[Anonymous]

Anonymous wrote:Worst case, pour the whole thing in a big mixing bowl, whisk in some rum, pour into martini glasses (maybe after crusting their rims with lime juice and graham cracker crumbs). Chill just a bit to set, then garnish with whipped cream and very thin key lime half-moon slices.

OP here --So I slathered whipped cream on top as a PP suggested and it turned out fine, but I wish I'd seen this suggestion before serving it. I'm going to try it this weekend, though (minus crusting the rims, I think). Thanks all and best wishes for your frozen dessert endeavours!

[Anonymous]

We did this once. The cake fell, totally caved in, so we mashed it up and served it as pudding. The taste is the same and it's better than wasting the ingredients!