At what temperature should custard-filled pies be cooked for safety?

When preparing custard-filled pies, safety is paramount due to the presence of egg-based ingredients that can harbor harmful bacteria, such as Salmonella. Cooking these pies to the appropriate temperature is essential to ensure that harmful pathogens are effectively destroyed.

The correct answer of 155 degrees Fahrenheit for 15 seconds is based on food safety guidelines that indicate this temperature is sufficient to achieve pasteurization. Pasteurization is the process of heating food to a certain temperature for a specific period, ensuring the reduction of pathogenic microorganisms to safe levels. For egg-containing dishes, achieving this target temperature balances safety and quality, providing the custard with the desired texture while ensuring it is safe to consume.

While other temperatures listed could potentially provide varying degrees of safety, they do not meet the recommended specific requirements for custard-based products. Higher temperatures indicate a greater assurance of safety, but 155 degrees is specifically known to be effective for custard without compromising the quality of the filling.