I've been having trouble with whole key lime pies lately.
i can make a couple hundred pounds of the baked custard with no problem for desserts in cups/verrines, but when i bake a whole pie and slice it, it just doesn't set up.
i baked 2 pies a couple of days ago, sliced them, and put them in clamshells and they all caved in at the most narrow part (what would be the center of the pie.
the recipe i use i think is a standard one:
1 cup key lime juice (i use nellie & joes)
8 egg yolks (i use 4.8oz of pasteurized yolks)
2 cans condensed milk
i pour the filling into a prebaked graham crust, and bake for 17-20 minutes. i think that i got this recipe from the joy of cooking and adapted it to use liquid egg yolks.
i'm not sure what the cause of this is. i think maybe it could be the egg yolks?
i use pasteurized egg yolks for my creme brulee, and it sets up perfectly. in the past, i used fresh egg yolks and was able to slice the pie and it didn't cave in.
has anyone had something like this happen to them? i'm going to try later today using fresh yolks and seeing what happened....maybe its an issue with the heat of the pasteurization