I had a great low fat recipe for a squash pie that had in it four eggs. I tried to take only the egg-whites with no yolk but the pie didn't come out right. It just didn't coke completely, it took about 2 hours till it was almost cooked (instead of 1 hour) and the inside wouldn't cook while the top was almost burnt. it didn't rise i.e. it was shallow in its height. In addition to not putting the yolk in, I also forgot to preheat the stove.
Does anybody know how can I make the pie well without the yolk? Was this only a preheating the stove problem?