It depends on the pie. Completely from scratch cream pies (using milk, sugar, etc with no pudding mix) can be made the day before but your graham cracker crust should be pre-baked (before you put the filling in). A cream pie that is made from pudding mix can be frozen if there is no fruit in it. Again the crust needs to be pre-baked. If you don't want to freeze it then a pudding mix pie should be made the same day. The reasoning behind the above is: an unbaked graham crust will get soggy faster than a baked one. Pudding mixes can begin to separate if left too long. If you happen to use gelatin in your mix then do not freeze it- it will be funky. Good luck!How far in advance can I make a cream pie with a graham cracker crust?
As long as you refrigerate it should keep for a week no problem.
The other alternative is to make it ahead and freeze it if you are short on time. Then just defrost it the morning of the day that you plan to eat it. Cream style pies keep well in the freezer.
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