Key lime pie safety question
I'm thinking of making key lime pie to bring to a barbecue this weekend and I'm seeing a lot of recipes that call for a few egg yolks, lime juice, sugar and sweetened condensed milk to be mixed, poured into the crust and frozen. But the yolks aren't getting cooked, just frozen.
How is this different from eating raw yolks? Does the sugar and lime kill off any bacteria?
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11 Comments:
The acid helps, but it's the temperature of the pie that really slows the production of bacteria. Provided your eggs aren't contaminated to begin with, which is highly unlikely, keeping the pie extremely cold will help prevent food born illness.
You can easily pasteurize your own eggs, too, killing off the salmonella - directions are here:
http://www.ehow.com/how_4679090_pasteurize-eggs-home.html
-Dawn
Eat dinner with your family tonight, I mean it!
WickedGoodDinner at 8:44PM on 07/01/09
It's risky to take any kind of custard pie outdoors if you can't keep it cool. If you're worried about raw egg problems, buy pasteurized eggs. They are more expensive but the peace of mind is worth it.
PS Sugar only kills your teeth.
therealchiffonade at 8:45PM on 07/01/09
My version of key lime pie is baked. Combine 3 extra large egg yolks, one 14 oz. can sweetened condensed milk, and 1/2 cup key lime juice (I like Nellie & Joe's, a bottled commercial brand). Pour into a prepared graham cracker crust, and bake at 350°F. for 15 min. Cool for 10 min. on a wire rack, then cover with plastic wrap, and refrigerate until well chilled. Top with whipped cream to serve.
salpico at 9:40PM on 07/01/09
if it's a good key lime pie, it should never make it to the BBQ!
Pavlov at 8:56AM on 07/02/09
I bake mine too.
flavacrisp at 10:10AM on 07/02/09
My bakery makes key lime with regular eggs and it never poisons anyone. But, if you feel weird about it, I also suggest getting pasteurized eggs
meem21 at 10:27AM on 07/02/09
This recipe doesn't contain eggs, and it is AMAZING. I made it this past weekend and it was a huge hit. I am not a big dessert person, but I could eat a whole pie in one sitting.
link">http://www.epicurious.com/recipes/food/views/Chilled-Lime-Coconut-Pie-with-Macadamia-Coconut-Crust-101823">link
biabiaboiler at 11:28AM on 07/02/09
I use Ina Garten's recipe for Frozen Key Lime Pie (a-mazing, btw!), and although her recipe also calls for raw eggs, she provides an alternative option for those who were freaked out by that idea (which I was). All you have to do is heat the egg yolks with some of the lime juice in a double boiler until it reaches 140 degrees. Easy enough to do, and it makes me feel better.
kimberlymac at 1:08PM on 07/02/09
I, too, have made Ina Garten's frozen key lime pie several times and have never gotten sick (and I didn't heat the eggs).
sarar at 5:13PM on 07/02/09
Nellie & Joe's Recipes from the Keys
Nellie & Joe's Key Lime Pie
9" graham cracker pie crust
14 oz. can of sweetened condensed milk
3 egg yolks (whites not used)
½ cup Nellie & Joe's Key West Lime Juice
Combine milk, egg yolks and lime juice. Blend until smooth. Pour filling into pie crust and bake at 350º for 15 minutes. Allow to stand 10 minutes before refrigerating. Just before serving, top with freshly whipped cream, or meringue, and garnish with lime slices.
If your feeling enterprising use the whites and make meringue.
JerzeeTomato at 5:44PM on 07/03/09
The food safety fact is that both sugar and acid will kill any bacteria. The sugar will break open a bacteria's cell walls and the acid dissolves them. Sugar, salt and acid are used to preserve food for that reason. You are perfectly safe making your pie either way
foodwriterjdp at 6:25PM on 07/03/09