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I made mini lime pie in muffin tin and after a while, the filling is boiling like water and overflows. I bake it in 180c (350f-ish) and after 30 minutes they don't seem to ser properly. Shoulf I bake it longer?

Cinthia Nurfajria
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    it would help if you [edit]ed the question to add the full recipe you're following – Luciano Dec 09 '22 at 13:41
  • Hi - may you tell us a little more in what you used in your "custard" key lime pie filling? Usually, it is simple, condense milk - egg yolks and lime juice? The filling is generally pretty thick, to begin with, so any extra info would be helpful to provide an answer. – Chris Nace Dec 09 '22 at 20:24
  • How did you mix the filling? If you whipped air into it, they might come out when baked which will look like boiling. Slamming the tin against the counter a few times before cooking might help get out large bubbles before baking, but doesn’t always help with the smaller ones – Joe Dec 13 '22 at 14:47

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If you are following a recipe for a full-sized pie and baking it in muffin tins, the time will need to be adjusted (less time.)

Sounds like you went far past the point you actually want to be making the custard and just boiled it.

Ecnerwal
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