Pies and Refrigeration

[Anonymous]

We baked a pecan pie this morning and then took it with us for a drive to New York. I didn’t even think it needed to be refrigerated during the drive but am now reading it should have been. Do you typically refrigerate your pecan pies? We’ll let my SIL know and won’t serve it. I’m risk adverse when it comes to food!

[Anonymous]

The ones at Trader Joe’s are sitting out near the checkout so I think you’ll be fine.

[Anonymous]

OP here I think the ones in the store have preservatives so that’s prob why they sit out.

[Anonymous]

There’s probably enough sugar in it to be safe at room temp for a few days.

[Anonymous]

OMG, no you do not need to refrigerate a cooked pecan pie.

[Anonymous]

The farm where we get our pecan pie said to keep it refrigerated. We’re driving to CT tomorrow and just putting in a lunchbox sized cold pack. I’m sure yours is fine.

[Anonymous]

Pecan, pumpkin, etc are egg-rich custard pies that need to be kept cold to prevent too much bacterial multiplication.

However, unless it was sitting on your lap enjoying the full blast of the heat vent, in November temps, they should be fine if left out for a drive to New York.

Refrigerate at destination, or put in cold garage, away from discerning wildlife and humans.

Or just give it to me. I'll take care of it.

- microbiologist.

[Anonymous]

Anonymous wrote:OP here I think the ones in the store have preservatives so that’s prob why they sit out.

No preservatives in the Trader Joe’s pies:

https://www.fooducate.com/product/Trader-Joe-s-Pecan-Pie/52C0EA9E-596F-6D32-4109-8C89A71D28A7

INGREDIENTS
Filling (corn syrup, brown sugar, sugar, eggs, pecans, unsalted butter [milk], vanilla extract, salt), pie dough (unbleached enriched flour [wheat flour, riboflavin, niacin, reduced iron, thiamine mononitrate, folic acid], palm shortening, water, unsalted butter, salt).

[Anonymous]

Yes. I’d refrigerate it. I think it would be fine for the trip, but I’d have it in the fridge both before and after the trip.

[Anonymous]

My Wegmans pecan pie says “store at room temperature”.

[Anonymous]

Anonymous wrote:
Pecan, pumpkin, etc are egg-rich custard pies that need to be kept cold to prevent too much bacterial multiplication.

However, unless it was sitting on your lap enjoying the full blast of the heat vent, in November temps, they should be fine if left out for a drive to New York.

Refrigerate at destination, or put in cold garage, away from discerning wildlife and humans.

Or just give it to me. I'll take care of it.

- microbiologist.

Pecan pie is not a custard. It doesn’t have cream in it an it’s not soft. It’s more like candy.

[Anonymous]

Anonymous wrote:

Anonymous wrote:
Pecan, pumpkin, etc are egg-rich custard pies that need to be kept cold to prevent too much bacterial multiplication.

However, unless it was sitting on your lap enjoying the full blast of the heat vent, in November temps, they should be fine if left out for a drive to New York.

Refrigerate at destination, or put in cold garage, away from discerning wildlife and humans.

Or just give it to me. I'll take care of it.

- microbiologist.

Pecan pie is not a custard. It doesn’t have cream in it an it’s not soft. It’s more like candy.

It uses eggs to bind ingredients together, and is therefore is in the custard category for the purposes of this discussion, since this is what can cause food poisoning. A traditional custard is milk or cream that is bound with egg.

[Anonymous]

My recipe for pecan pie says to keep at room temp. I think it’s fine. Pumpkin I would refrigerate.

[Anonymous]

Anonymous wrote:
Pecan, pumpkin, etc are egg-rich custard pies that need to be kept cold to prevent too much bacterial multiplication.

However, unless it was sitting on your lap enjoying the full blast of the heat vent, in November temps, they should be fine if left out for a drive to New York.

Refrigerate at destination, or put in cold garage, away from discerning wildlife and humans.

Or just give it to me. I'll take care of it.

- microbiologist.

Ooh, I have a question for you! The NYT cranberry curd tart they tease us with every year says it can be kept at room temp for two days. But it has two eggs and two yolks, and sites with similar recipes say to put it in the fridge. Who’s right?

[Anonymous]

Anonymous wrote:

Anonymous wrote:
Pecan, pumpkin, etc are egg-rich custard pies that need to be kept cold to prevent too much bacterial multiplication.

However, unless it was sitting on your lap enjoying the full blast of the heat vent, in November temps, they should be fine if left out for a drive to New York.

Refrigerate at destination, or put in cold garage, away from discerning wildlife and humans.

Or just give it to me. I'll take care of it.

- microbiologist.

Ooh, I have a question for you! The NYT cranberry curd tart they tease us with every year says it can be kept at room temp for two days. But it has two eggs and two yolks, and sites with similar recipes say to put it in the fridge. Who’s right?

PP you replied to. I put my cranberry curd tarts in the fridge. But they don’t last long anyway.