Richard Bogren, Reames, Elizabeth S.
News Release Distributed 11/17/10
Pies are traditionally served at holiday feasts, but some need to be treated carefully, according to Beth Reames, a nutritionist with the LSU AgCenter.
To prevent foodborne illness, pumpkin, custard and cream pies and others containing eggs and milk and pecan pies made with eggs should be refrigerated within two hours of preparation, Reames says. And they shouldn’t be left at room temperature for more than two hours when they’re being served.
Holiday cakes, cookies and breads with perishable fillings or frosting also should be refrigerated.
“Eggs and milk have high protein and moisture content,” she says. “Bacteria can multiply rapidly when foods containing these perishable items are left at room temperature. Refrigerate perishables, prepared foods and leftovers within two hours.”
Pies containing eggs and milk should be baked to at least 160 degrees, cooled quickly and refrigerated until they’re served, Reames says. Leftovers should be returned to the refrigerator.
“Commercial pumpkin pies have preservatives and other ingredients added to make them shelf-stable,” Reames says. “They may be displayed and stored at room temperature, but once cut, they should be refrigerated. Check the label on commercially baked pies for storage requirements.”
Leftover fruit pie, which typically is prepared without eggs, can be covered and stored unrefrigerated for up to two days. To maintain best quality, however, refrigerate them. The nutritionist recommends storing fruit pies in the refrigerator during warm weather.
The LSU AgCenter and the LSU College of Agriculture