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Pie and raw eggs and freezing

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Pie and raw eggs and freezing

Clarissa | Sep 1, 2012 06:59 PM

I just made a key lime pie. It baked for 18 minutes. Temperature didn't get to 160. Do I need to be concerned about serving this to children? I don't really want to bake it longer, because the crust is already too dark for my liking. Also, I'm planning (once it's cold) in covering it in a key lime mousse (key lime curd mixed with whipped cream) and then a thin layer of whipped cream. Can I freeze the whole deal? tia

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