On November 17, 2023, Publix Super Markets, Inc. initiated a voluntary recall on specific batches of private label Egg Custard Pie purchased in Publix stores in Monroe, Miami-Dade, Broward, or Palm Beach counties between October 20, 2023, and November 16, 2023. The recall was issued due to the potential for these pies to contain an undeclared coconut allergen.
**What is the Issue?**
The affected Egg Custard Pies may contain filling from Publix's Coconut Cream Pies. This means that the pies may contain coconut, which is not listed on the ingredient label. This poses a serious risk to individuals with coconut allergies or sensitivities. Symptoms of a coconut allergy can range from mild to severe, and can include hives, swelling, nausea, vomiting, diarrhea, and difficulty breathing. In severe cases, a coconut allergy can lead to anaphylaxis, a potentially life-threatening allergic reaction.
**What Products are Affected?**
The recall applies to specific batches of Publix Egg Custard Pie with the following UPC code:
* **4141537891**
The pies were sold in Publix's bakery section in multiple Florida locations.
**What Should I Do?**
If you have purchased Publix Egg Custard Pie with the UPC code listed above, you should return it to your nearest Publix store for a full refund. You should not consume these pies if you have a coconut allergy or sensitivity.
**Additional Information**
For more information about the recall, please visit the following websites:
* Publix Recall Notice:
https://corporate.publix.com/newsroom/recalls/egg-custard-pie
* FDA Recall Announcement:
https://www.fda.gov/safety/recalls-market-withdrawals-safety-alerts/
publix-voluntarily-recalls-private-label-egg-custard-pie-may-contain-coconut-pie
**Please Share This Information**
Please help spread the word about this important recall by sharing this information with your friends and family. You can also share it on social media using the hashtag #PublixRecall.
Why does egg custard pie get watery?
Egg custard pie can get watery due to several factors, including:
* **Overcooking:** Overcooked custard will weep or syneresis, causing water to separate from the proteins. This is because the heat causes the proteins to denature and shrink, expelling water.
* **Undercooking:** Undercooked custard will not thicken properly, resulting in a runny texture. This is because the proteins have not had enough time to denature and form a gel.
* **Too much sugar:** Too much sugar can interfere with the protein coagulation process, resulting in a watery custard.
* **Incorrect baking temperature:** Baking the custard at too low a temperature will not allow the proteins to denature properly, resulting in a runny custard. Baking at too high a temperature can cause the custard to curdle.
* **Cracked pie crust:** A cracked pie crust will allow the custard to leak out, resulting in a watery pie.
* **Refrigeration:** Refrigerating a custard pie can cause it to weep, as the cold temperature causes the proteins to contract and expel water.
To prevent your egg custard pie from getting watery, follow these tips:
* **Cook the custard until it reaches an internal temperature of 160°F (71°C).**
* **Use the correct amount of sugar.**
* **Bake the custard at the correct temperature.**
* **Prevent the pie crust from cracking by pre-baking it before filling it with the custard.**
* **If you do need to refrigerate the pie, let it come to room temperature before cutting and serving.**
What is wrong with my custard?
There are a few things that could be wrong with your custard. Here are some of the most common problems and how to fix them:
* **Grainy custard:**
This is usually caused by overcooking the custard. The egg yolks have overcoagulated and formed lumps. To fix this, you can try straining the custard through a fine-mesh sieve. You can also try whisking the custard vigorously over an ice bath to cool it down quickly.
* **Curdled custard:**
This is usually caused by cooking the custard too quickly or at too high a temperature. The egg yolks have denatured and formed curds. To fix this, you can try whisking the custard vigorously over an ice bath to cool it down quickly. You can also try adding a small amount of cold liquid, such as milk or cream, to the custard.
* **Runny custard:**
This is usually caused by undercooking the custard. The egg yolks have not had enough time to coagulate and form a gel. To fix this, you can try cooking the custard for a few more minutes. You can also try adding a thickener, such as cornstarch or arrowroot, to the custard.
* **Watery custard:**
This is usually caused by using too much sugar or by overcooking the custard. The sugar can prevent the egg yolks from coagulating properly, and the heat can cause the custard to weep or syneresis. To fix this, you can try using less sugar or by cooking the custard for a shorter period of time. You can also try adding a thickener, such as cornstarch or arrowroot, to the custard.
Please let me know if you have any other questions.
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