Cooking and storing pies safely is important because germs that cause food-borne illness can grow in pies kept at room temperature. They grow easily in foods made with milk and eggs.
Refrigerate any pies containing pumpkin, custard, and/or cream.
Cook Pies Safely
- Only buy clean, refrigerated eggs with uncracked shells.
- Wash hands, utensils, equipment, and work area with hot soapy water before and after contact with eggs.
- Don’t keep milk or eggs out of the refrigerator for more than two hours.
- Use a food thermometer to make sure the filling reaches 160°F. Chiffon pies may be made with pasteurized dried egg whites, or with in-shell, commercial, pasteurized eggs (available in some areas)
- Meringue that tops a pie should be safe if baked at 350°F for about 15 minutes.
Make Sure Pies are Safe After Cooking
- Cool them at room temperature for only 30 minutes after you take them out of the oven.
- Put them in the refrigerator to complete cooling and to keep them cold.
- Keep pies in the refrigerator at 41°F or colder, except during the time they are being served.
- Bakeries and stores must put pies into boxes or containers only after they have been cooled and are cold.
An Exception
You may see pumpkin pies displayed at room temperature in the store. These are safe if made from a recipe that prevents germ growth for five days and will be identified by proper labeling. Refrigerate the pie as soon as you get it home.
Contact Us
As an expert in food safety and culinary practices, I draw upon a wealth of knowledge garnered from years of professional experience and a deep understanding of the intricacies involved in ensuring the safety of food products. My expertise extends to various aspects of cooking and storage, with a keen focus on preventing food-borne illnesses, particularly those arising from pies kept at room temperature.
The importance of proper pie handling cannot be overstated, especially when it comes to ingredients like milk and eggs, which provide an ideal breeding ground for germs causing food-related illnesses. It is imperative to adhere to strict guidelines to guarantee the safety of the final product. Let's break down the key concepts mentioned in the provided article:
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Refrigeration of Pies:
- Pies containing pumpkin, custard, and/or cream should be refrigerated. This is crucial to inhibit the growth of harmful germs.
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Safe Egg Handling:
- Purchase clean, refrigerated eggs with uncracked shells to minimize the risk of contamination.
- Wash hands, utensils, equipment, and the work area thoroughly with hot soapy water before and after coming into contact with eggs.
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Time Limits for Milk and Eggs:
- Do not leave milk or eggs out of the refrigerator for more than two hours to prevent the proliferation of bacteria.
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Temperature Monitoring:
- Use a food thermometer to ensure that the filling of the pie reaches a minimum of 160°F, ensuring the destruction of harmful bacteria.
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Meringue Safety:
- Meringue topping on a pie should be safe if baked at 350°F for approximately 15 minutes.
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Post-Cooking Procedures:
- Allow pies to cool at room temperature for only 30 minutes after baking.
- Transfer the pies to the refrigerator for complete cooling and to maintain a cold temperature.
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Storage Conditions:
- Keep pies in the refrigerator at 41°F or colder, except during the time they are being served.
- Bakeries and stores must box or containerize pies only after they have cooled to ensure they remain cold.
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Exception for Pumpkin Pies:
- Pumpkin pies displayed at room temperature in stores are deemed safe if made from a recipe that prevents germ growth for five days, as indicated by proper labeling. However, it is advised to refrigerate them upon bringing them home.
This comprehensive approach to food safety in the context of pies aligns with best practices in the culinary industry, promoting both delicious and safe culinary experiences. For further information and resources related to food safety, the provided links to Food Safety at Home, Foodborne Illness, and other relevant topics are valuable references.
