Pies and Refrigeration

[Anonymous]

ServSafe says you have 6 hours.

[Anonymous]

Thanks for this ! I made one late last night and was worried I needed to toss it because of some recipes that said to refrigerate within two hours. I’m pretty sure none of the older women in my family who usually bake them refrigerate that early

[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.

Mine has egg and sweetened condensed milk in it.

[Anonymous]

You’re fine!!

[Anonymous]

Anonymous wrote:

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.

Pecan pie isn’t milk or cream bound with egg … plenty of baked goods with eggs don’t have to be refrigerated.

[Anonymous]

I’m the OP—we put it in the fridge when we got there and it was totally fine!

[Anonymous]

My friend the baker never refrigerates anything but true cream pies. Never had a problem.

Think about all the pies that sit on tables in the grocery store for days.

[Anonymous]

Anonymous wrote:My friend the baker never refrigerates anything but true cream pies. Never had a problem.

Think about all the pies that sit on tables in the grocery store for days.

Think about all the ingredients— including preservatives— that might be in a grocery store pie vs a homemade one. Some grocery store pies are engineered to sit for days.

[Anonymous]

People keep talking about "preservatives" in custard pies as though there's something you can add to milk that will keep it from going bad at room temperature.

The fact that something contains egg and milk does not necessarily mean it has to be refrigerated, though. You don't have to refrigerate layer cake, for example