Wait. Why on earth do I have a 26in pie dish??
Did I plan on making a pie for a small army when I bought that? Who knows.
Every pie I've ever made calls for a 9in pie dish and I never realize this until I start putting the crust into the dish. At this point I realize I need a larger crust and start grinding up more graham crackers crumbs and melting more butter. It always comes out okay in the end and in the past the filling has been more than ample (see pumpkin pie from thanksgiving). This time however I definitely would have doubled the filling recipe if wasn't out of eggs and lemons. Oh well, it tasted just as good and I know for next time.
The recipe below is the original recipe meant for a 9in dish instead of my improvised crust measurements.
This was originally a key lime pie but key limes are out of season so it became a lime pie. However, the limes are i bought were so dry and terrible that I only got about 1/8 cup juice out of 8 limes. I finally decided to just use lemons and it came out tart and delicious. In theory any citrus should work, in fact I'm curious how it would be with grapefruits. Serves 9
1 1/4 cups graham cracker crumbs from 9 (2 1/4-inch by 4 3/4-inch) crackers
2 tablespoons sugar
5 tablespoons unsalted butter, melted
1 (14-ounce) can sweetened condensed milk (I used organic)
4 large egg yolks
1/2 cup plus 2 tablespoons fresh or bottled Key lime juice (or in my case fresh lemon juice)
Preheat oven to 350°F.
Stir together graham cracker crumbs, sugar, and butter in a bowl with a fork until combined well, then press mixture evenly onto bottom and up side of a 9-inch glass pie plate.
Bake crust in middle of oven 10 minutes and cool in pie plate on a rack. Leave oven on.
Whisk together condensed milk and yolks in a bowl until combined well. Add juice and whisk until combined well (mixture will thicken slightly).
Pour filling into crust and bake in middle of oven 15 minutes. Cool pie completely on rack (filling will set as it cools), then chill, covered, at least 8 hours.