At what temperature must custard-filled pies be cooked to ensure safety?

Custard-filled pies must be cooked to a minimum internal temperature of 155 degrees Fahrenheit to ensure the safety of the food. This temperature is critical for achieving sufficient heat treatment to eliminate harmful microorganisms that can lead to foodborne illness. Cooking at this temperature for a short duration, such as 15 seconds, allows for effective thermal lethality against pathogens typically found in dairy and egg-based products often used in custards.

The focus on reaching 155 degrees Fahrenheit is based on Food Safety standards that balance adequate cooking times while preventing the risk of overcooking, which can adversely affect texture and taste. This temperature and duration combination ensures that the custard is cooked through without compromising the quality of the pie.

Maintaining proper cooking temperatures is vital in food safety practices, especially in products that have a high-risk profile due to ingredients like eggs, which can harbor pathogens such as Salmonella. Therefore, cooking custard-filled pies to at least 155 degrees Fahrenheit for 15 seconds effectively safeguards against these risks.