I made it and I found that I didn't have enough crust mixture

to line a regular pie pan, so I had to put it in one of those smaller tin pans and of course I had to use less of the fillngs. It was to die for, everyone wanted more.

Did anyone else find there wasn't enough crust mixture? I think I didn't chop the nuts small enough.

Thanks LJ

 
I made it and I found that I didn't have enough crust mixture

to line a regular pie pan, so I had to put it in one of those smaller tin pans and of course I had to use less of the fillngs. It was to die for, everyone wanted more.

Did anyone else find there wasn't enough crust mixture? I think I didn't chop the nuts small enough.

Thanks LJ

 
CathyZ--Am so glad you mentioned you make this pie in a high-sided (m)

10-inch plate as that might be even better. I was thinking of using a 9-inch deep dish, but if you use the 10-inch deep dish, I'll go with that next time.

You would have cracked up if you could have seen me after I began pouring Filling #2 on the top of Filling #1. I didn't put it all on as I quickly saw it was going to run over the edges so I immediately grabbed a large dinner plate and plopped my pie on top of that and then promptly decided to sprint to the freezer & stash all inside as maybe the cold air would staunch the flow. By the time the freezer door was closed, my hands and fingers were covered with lemon sauce so I immediately began running a taste test on Filling #2! Oh, yum! Yours was the first pie I've ever enjoyed so much BEFORE slicing and serving. LOL!

I whipped the cream on site, added some more lemon filling to the top of each portion AFTER plating the pie slices, and topped that off with a dollop of whipped cream . . . garnished each dessert with a slice of lemon, a slice of Key lime, a pansy blossom and a mint leaf. My friends thought it was supposed to look like that!

BTW, I did lightly sweeten the whipped cream for the top of the pie + I added about 1/2 teaspoon of lemon extract to the 1 cup of whipping cream I'd beaten. 'Ono! (CathyZ, it's been YEARS since I visited your lovely islands so I hope that is the right word for 'delicious'.) Wigs

 
I used sliced hazelnuts, put them right into the processor with the flour & butter so they were very

fine in the end. Proabably made it easier to convince the crust to cooperate.

I thought, while I was doing this that I could have added them at the last moment to the processor, but this worked fine. And I appreciate the extra flavour and texture in the crust. I'll do that again.

 
I used a 10" pan and really needed more but with lots of coaxing, I got it to work.

If I made it again, by the way, I'd use milk instead of water. I think I'd prefer it a bit richer on top and I find that milk or cream with lemon or lime, results in a kind of luxury that my palate really enjoys.

 
C

CathyZ

Well-known member
Thanks to Cyn for the core of this recipe-I just tweaked it.

I don't own anything but high-sided 10" pie plates so I forget that others have 9" pans. Sorry I didn't mention the size to you, wigs.

I'm really glad you and your friends liked the pie.

 
I vote that both the 9" deep dish & the 10" deep dish versions B entered!CynUpstateNY&CathyZ frm K

 
lorijean--I used a good 3/4 cup of toasted almonds (amt I had left over frm another dessert) & I (m)

processed them w/ the other crust ingredients in the same way Marg did. I believe I would have had enough to cover a deep dish 9" pie plate as my crust in a regular 9" pan was nice and thick. The almond crust was delicious!

 
lorijean--I made this again on 8/19 and used a deep dish 10" pie plate and had to

double the crust ingredient amounts as listed in CathyZ from Kauai's version of the recipe to get it to cover the entire area. That worked perfectly! wigs

 
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