I made my first lime pie from scratch for tonight's dessert. https://thepioneerwoman.com/cooking/key-lime-pie-sorta/
Above is the recipe I used to make the pie. If there is a way to mess up a recipe I am well equipped to discover every flaw in the directions. The recipe called for 18 "whole rectangles" of Graham crackers. My crackers were packed 3 sleeves to a box with 9 crackers per sleeve. So I crushed up 2 sleeves. Even dumb Aggies like me can add 9 + 9 to get 18.
Voila I dumped the crushed crackers into my pie pan and the pan was heaping full. There was not any room for filling. My pie was going to be like a bad tamale. All masa and no filling.... so I split the crust makings in 1/2 to make my crust. Issue solved.
I made the filling and it was easy enough. Except that when I put the filling into the crust it produced a very thin pie. Darn I only purchased enough ingredients for one pie and not two pies. Maybe that is why my mother always made two pies at a time. Maybe two thin pies do something in the oven to get thicker? Still a mystery to me.
Anyway lessons learned. The pie had good flavor, but needs a thicker filling. Now to figure out what to do with enough left over crushed Graham crackers to make a pie.
If you don't have a hand juicer to squeeze the limes and a micro plane to zest the limes, they would make good stocking stuffers at Christmas.