To ensure custard-filled pies are safe, to what temperature should they be cooked?

For custard-filled pies to be considered safe, they should be cooked to a temperature of 155 degrees Fahrenheit for at least 15 seconds. This temperature is critical because it ensures that harmful bacteria, particularly Salmonella, which can be present in egg-based custards, are effectively destroyed. Cooking to this temperature for the specified duration not only ensures food safety but also maintains the quality and texture of the custard.

In baking and cooking custard-based products, reaching the appropriate temperature allows for a balance between safety and proper custard consistency. Cooking at the recommended temperature helps in coagulating the proteins in the eggs, which helps thicken the custard without curdling it.

This understanding is important for anyone involved in food safety and handling, especially in environments like restaurants or bakeries where custard pies are frequently made. Proper cooking practices contribute significantly to preventing foodborne illnesses while ensuring delicious food products.