How should you properly cook custard pies?

Cooking custard pies requires reaching a specific temperature to ensure that any harmful bacteria are effectively killed while also achieving the right texture and flavor in the pie. The correct answer specifies heating the custard to 155 degrees F for 15 seconds. This temperature is aligned with food safety guidelines for cooking egg-based dishes, which are particularly sensitive to the presence of pathogens such as Salmonella.

At 155 degrees F, the custard will be sufficiently heated to denature the proteins in the eggs and achieve the desired custard consistency, while also ensuring food safety. The specified time of 15 seconds is critical because it provides enough duration for the heat to penetrate the custard mixture and ensure that all parts reach the necessary temperature uniformly.

The other temperature and time combinations listed, while they might seem plausible, do not adequately ensure the same level of safety or texture desirable in a custard pie. For instance, undercooking (as represented by lower temperatures) could leave the custard unsafe, while excessively heating can lead to overcooking and a curdled texture. Thus, the chosen temperature and time strikes a balance between safety and the quality of the final product.