for a 9 1/2-inch pie pan, or a 9-inch pan if you're willing to risk spillover
VERY IMPORTANT: There is nothing stopping the contents of this pie from bubbling and spilling over except for the size of the pie pan and the grace of the pastry gods. Line the oven rack with aluminum foil to catch drippings unless you want a smoky oven you need to douse in baking soda like so. (Note that this was after I had lined the rack with foil! Sugary liquid evaporating in a hot oven is a dangerous thing.)
Place the pie in the oven and bake 45-50 minutes. The top will look slightly burnt and crackly, like creme brulee, and the pie will jiggle a little bit when shook.
Cool the pie on a rack until it is no longer a lethal pan of lava, then put it in the refrigerator for a few hours to let it set. I balanced the rack on some other food items and set the pie on the rack so that it could aerate further.
- In case you missed it, this pie is so runny, you'll want to line your oven rack with aluminum foil to catch drippings. I realized that the filling was simply too much for my 9-inch pan when it kept spilling over during the first 15 minutes of baking. Not liking to waste anything, I scooped up the half-baked ooze and poured it back on the pie, resulting in the moon craters you see here.
- On the bright side, the sweet goo spilling over the fluted edges of the pie constitutes an egg wash that enhances the flavor of the crust.
- I baked this pie a scant hour or so before the barbecue, and it didn't have time to set properly. As a result, each slice was a runny emblem of the chef's procrastination. However, even in a mostly liquid form, the pie still drew oohs and aahs.
- Even cooled for hours, the pie will never firm up into even key lime pie consistency. A slice will not win a beauty contest, but it will take over its neighbors on the plate like a sprawling pie warrior.
- Even though the tea I brewed was strong, somehow, you don't really taste it in the pie, even after it sets for a few days. Emily noted this in her recipe, in which she used 2 tea bags. Some enterprising person will have to use 4 and let us know if you can taste it then. Don't get me wrong, though, the flavor of this pie is scrumptious--like a lemon lollipop. Perhaps the tea contributes to the overall umami.