• Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Darienne

How long will this pie last?

12 posts in this topic

Yesterday I made my familiar go-to simple lime/cream cheese pie with one egg, some milk, lime juice & zest, etc, covered with a dark chocolate ganache: heavy cream, a dollop of butter.  It's in the fridge covered with a plastic topper but I can cover it with plastic wrap or aluminum foil.

Today's lunch guest is not coming...onslaught of sleet, freezing rain, and now snow...oh goodie...winter's here...  Now she is slated for next Thursday.  Is there any possibility that the pie can last that long and not poison or at least revolt us?

Thanks.


Darienne

learn, learn, learn...

Cheers & Chocolates

Share this post


Link to post
Share on other sites

Not sure what the texture will be like afterwards, but can you wrap it well and then freeze it for a week? I just can't imagine that long in the fridge for most any freshly prepared pastry, but I am not an expert so hopefully someone with more experience will chime in.

1 person likes this

Share this post


Link to post
Share on other sites

I find that cooked things, in general, in my refrigerator (which is kept very cold - just above freezing) last a week - no spoilage issues until after that - and even then sometimes it's a few days over a week.  But, for every degree warmer, bacterial growth increases by a lot more, so I think it really depends on your refrigerator.  Another issue - does the pie have a crust?  It doesn't seem so, based on the ingredients - but if it did, I'm sure the crust integrity/quality would be much more problematic than spoilage issues!

 

I have no experience with freezing custards (other than ice cream, but that's different) - so I don't know if it would make it grainy or separate upon thawing...

1 person likes this

Share this post


Link to post
Share on other sites

I agree with liuzhou. Eat it and make a fresh one next week. It may not be unsafe to eat, but it will be a week old pie from the fridge.

1 person likes this

Share this post


Link to post
Share on other sites

That's two for eating the pie.  Truth be told...we did eat some at lunch and will probably eat the entire thing over the weekend.  It's a very unusual cheese dessert in that the ingredients are only slightly rich.  One package of cream cheese only, one egg, part of a cup of milk, a little sugar, a smidgen of butter...hardly worth fretting over.  And think of the anti-oxidants in that dark chocolate topping.  Sold to the woman who has deluded herself once more.  :PxD

5 people like this

Darienne

learn, learn, learn...

Cheers & Chocolates

Share this post


Link to post
Share on other sites

+1 for eating it!

 

But, more importantly, care to share the recipe? It sounds delicious and I've a couple potlucks coming up!

1 person likes this

Share this post


Link to post
Share on other sites

I'm glad someone already suggested eating it because my reply to "How long will this pie last?" was going  to be "until you eat it all". :P

2 people like this

It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

Share this post


Link to post
Share on other sites

in my house? about 10 minutes :P

2 people like this

Share this post


Link to post
Share on other sites
18 hours ago, Darienne said:

That's two for eating the pie.  Truth be told...we did eat some at lunch and will probably eat the entire thing over the weekend.  It's a very unusual cheese dessert in that the ingredients are only slightly rich.  One package of cream cheese only, one egg, part of a cup of milk, a little sugar, a smidgen of butter...hardly worth fretting over.  And think of the anti-oxidants in that dark chocolate topping.  Sold to the woman who has deluded herself once more.  :PxD

Sorry about the bad weather ruining your plans.  Sounds like you're getting an early start, ayeh?

1 person likes this

Share this post


Link to post
Share on other sites

We did eat the pie, the whole pie and nothing but the pie.  And now it's November 3, our guest is here (out viewing the farm with Ed) and the pie is in the fridge awaiting dessert time.  The same lime cheese pie with chocolate ganache topping. 

6 people like this

Darienne

learn, learn, learn...

Cheers & Chocolates

Share this post


Link to post
Share on other sites

  • Similar Content

    • By Choky
      At least in Europe comercial chocolate tablets are getting thinner. Usually 6mm thick and of course bigger in area.
       
      But I don't manage to find that kind of molds at manufacturer's sites (80 or 100g). Or at least choice is very limited.
       
      Why? Maybe too thin for manual unmolding? Or they just use bigger molds and fill partially? 
       
      Thanks!
    • By Damnfine
      I have a box of truffle shells that were not stored properly and have bloomed. If I fill and dip them in tempered chocolate, will the newly dipped chocolate bloom due to the layer underneath it, or will the outer layer seal the under layer and keep them looking nice?
    • By adey73
      does anyone recognise this grate/grid that Antonio Bachour is using in this picture.....or what the correct name for this bit of kit is....?
       
      I like the height and I want one...
       
       
    • By jedovaty
      Good morning!
       
      Long story short: I am doing a spin off the coconut/chocolate/almond candy (almond joy), and trying to create a specific shape out of the almond.  My hands are cramped after a couple dozen failed attempts whittling roasted almonds, so now I'd like to try a different approach, and instead, create some kind of sub-candy or cookie with roasted almonds that I can put into a mold or use a mini cookie cutter.  I'm fairly new to sweets, my knowledge in this area is pretty slim.  Some ideas so far, I don't like any, but it might help turn some gears:
      1. dusting almond over a stencil, but that's not enough almond nor crunchy enough
      2. almond brittle, but that's too hard and sweet, I'd like it more of a soft crunch, and bringing the almond flavor forward
      3. meringue with almonds (sort of macaron-ish), however, weather has been humid and raining here, and I'm ending up with a gooey mess instead of that soft crunch
       
      In addition to having almond-forward taste and soft crunch texture, it'd be fun to explore something modernish - I have a accumulated a few tools and ingredients not customarily found in homes.
       
      There are dietary considerations I will have to account for, however, no need to worry about that now, I am just looking for ideas and a place to take it from there
       
      Thank you for your time in reading!
    • By ChristysConfections
      Hey there wise E-gullet-ers!
       
      I have another question to put out there. I am interested in making a rose jelly - one that I can layer with a chocolate ganache similar to a pâte de fruit. I don't really know how to go about this. Do you infuse water with dried rose petals and make a syrup? What's the best way to gellify it? I'm very curious. Has anyone made jellies with any other botanicals? Is anyone willing to share their recipe as a guideline?
       
      Many thanks!
      Christy
  • Recently Browsing   0 members

    No registered users viewing this page.