"Wayne Boatwright" > wrote in message
. ..
> Over the years I have looked at dozens of Key Lime Pie recipes which are
> overwhelmingly similar in ingredients and quantities.
>
> All other things (ingredients and quantity) being equal, however, I have
> seen a range of egg yolks from 2 to 6. What would be the expected
> difference in the pie based on changing the number of egg yolks?
Richness,
> obviously, but anything else?
>
> TIA
>
> Wayne

Besides richness, it will affect how the filling sets up and whether or not
it would have to be well chilled before slicing. The more yolks, the thicker
it will set up.

kimberly