Since meringue and whipped cream can be tricky to deal with, we turned to our Test Kitchen for the best tips on how to store lemon meringue pie, chocolate silk pie, and all other cream pies. Also, check out our guide for serving cream pie so each slice dishes up perfectly for the family.
How to Store Meringue Pie and Other Cream Pies
Here’s the scoop for ensuring your pie comes out of the refrigerator as beautifully as it went in.
To store a meringue-topped cream pie, let it cool for 1½ hours, then refrigerate. Chill it for 3 to 6 hours before serving; there’s no need to cover it unless you’re going to store it longer.To store a meringue-topped pie overnight, insert wooden toothpicks into meringue halfway between the center and edge of the pie; loosely drape clear plastic wrap over the toothpicks. Refrigerate for up to 2 days.Refrigerate whipped cream-topped pies for up to 4 hours.
Test Kitchen Tip: While some pastry desserts, such as fruit pies, freeze well, you might wonder if you can freeze coconut cream pie or other fluffy-topped pies. Unfortunately, cream pies and custard pies become soggy when frozen and thawed. No one wants a soggy-bottom crust, so avoid disappointment and enjoy them while they’re fresh.
How to Cut Meringue Pies and Cream Pies
The secret to easily cutting a meringue-topped cream pie? Dip your knife in hot water. That’s right, fill a large glass with water (or use the faucet) and dip a long sharp knife ($50, Bed Bath & Beyond) into water (without drying it off) before cutting each slice. This prevents the meringue from clinging to the knife. Since you’ve got all the info you need for storing meringue pies and cream pies, make sure you know how to prevent the topping from weeping, so there’s no unwanted moisture buildup on your dessert. And now that you know cream pies aren’t good candidates for freezing, here are some delicious make-ahead sweet treats and freezer-friendly cookies to consider.
