FSM 364: Holiday Pies and Desserts: Keep Them Safe, Keep Them Delicious

Transcript [Music] From Washington State University Extension, this is Food Safety in a Minute. The holidays are a time for baking and sharing favorite family desserts. But don’t let foodborne illness ruin your celebrations! Pies and desserts made with perishable ingredients—like eggs, cream, milk, or whipped toppings—need special care. Pumpkin, custard, chiffon, and cream pies should be refrigerated within two hours of baking or serving. Keep them chilled at 40°F or below and enjoy them within three to four days. Most fruit pies, on the other hand, can be stored at room temperature for up to two days. When in doubt, refrigerate! For safe holiday baking and storage tips, check reliable sources such as the USDA’s Food Safety and Inspection Service and the Centers for Disease Control and Prevention. Thanks for listening, I’m Susie Craig. [Music] Resources USDA Food Safety and Inspection Service – Food Safety.gov. Food Safety Tips for the Holidays. https://www.foodsafety.gov/blog/food-safety-tips-holidays#:~:text=Many%20holiday%20favorites%20contain%20raw,who%20has%20used%20the%20toilet. Accessed online 11/1/25.