Can You Freeze Sweet Potato Pie?
You can freeze a sweet potato pie for up to 2 to 3 months if properly stored in a freezer-safe container tightly wrapped. However, its texture will suffer a bit as its filling might become icy and the crust turns mushy after defrosting it.
It is important to keep in mind that this recipe for Sweet Potato Pie needs to be frozen prior to baking, as freezing it after baking will result in a meal with an unduly dense texture. To freeze a sweet potato pie, bake it in an aluminum pie dish (aluminum is thinner than the ceramic alternatives, so this will help the pie to freeze more quickly and keep the ice crystals from developing). It is hard to freeze a fully baked sweet potato (or pumpkin) pie, as it thaws to mush.
While uncooked sweet potatoes require no refrigeration, eggs and milk do, so you cannot keep a pie or its filling at room temperature very long, or risk damaging the food. Cooked potatoes also must be refrigerated to maintain food integrity, and all dairy and egg products must be kept in the refrigerator.
After baking, the tarts should be left at room temperature, since it usually takes 2-4 hours for the chilling process to complete. Once pie is removed from refrigerator, allow the pie to sit at room temperature for approximately 30 minutes before serving. The pie should be allowed to sit at room temperature for 2-4 hours before placing in the fridge, where it should stay for up to 3 days.
If you wish to keep your pie longer than two days, you are better off keeping your pie in the fridge, where it will remain fresh for up to five days. If you are making the pie more than one day ahead, wrap the pie with plastic wrap and refrigerate it up to 4 days. Another option is to pull out the pie beforehand and allow to thaw 4-5 hours with the plastic wrap on.
If you are heating it straight from the freezer, put your pie onto a baking tray and preheat it to 300 degrees F for 40-50 minutes. Allow the pie to cool completely, and then store in a freezer-safe container, tightly covered with foil, and refrigerate for up to 3 months. If not refrigerated right away after baking, store my pie in a cool, dry place, out of direct sunlight, and as close to 40 degrees F. as possible. The first thing I am going to stress is letting your pie cool fully, and I really do mean fully (like 8 hours or so) before freezing.
If you are freezing pies after baking, let thaw them at room temperature for about three hours, and then crisp them up in the 450degF oven for about 20 minutes. Freeze the pie before baking, or freeze the pie filling and the crust separately, then combine and bake when you want to serve it. If you only want to prepare the pie filling ahead of time, and do the crust the day of, you may wonder about storing the filling.
If you prefer to freeze it, just be sure to allow room to expand if freezing it in mason jars. You can dump pie filling into sealed containers or glass jars, then store in the refrigerator for three or four days. Freeze this pie, unopened, until firm, then cover with double-wrapping followed by aluminum foil, then return it to the freezer. When the unbaked fruit pie is completely frozen, tightly wrap or place it in a plastic freezer bag, then return to the freezer.
A fruit pie can be frozen before or after baking, though generally, an unbaked pie is easier to freeze. In fact, there are several things you can do to ensure that your frozen pie tastes as good as a fresh one. It is important to note that not all pies are created equally, and some ingredients or cooking methods may cause the pie to last longer in the freezer, or short.
Many things, such as pie, are made ahead for large meals such as Thanksgiving, and you may be wondering how you can handle making one ahead of time when you need to be so careful about storage. If you do have the time to make that pie on the day you are planning on serving it, there are still some things that can be done in advance. While you can freeze a pie after it is baked, the surest route for a flaky crust and brightest fruit flavors is to freeze the pie before you bake it. If you are making a pie with a pre-baked crust, let the pie rest lightly covered in tin foil for the final 10 minutes.
Pour the mixture into the unbaked pie crust and bake it for about one hour at 350 degrees F, or until a knife stuck into the middle comes out clean. A meat pie that is just baked will keep about 3 to 5 days in the refrigerator; store in a refrigerator covered with aluminum foil or plastic wrap. If you would like to bake the sweet potato pie from frozen instead of first defrosting, you can follow the same process, but cook for about 35 minutes before you remove the foil, and then bake it for an additional ten minutes. If sweet potato pie has not been eaten, and is still sitting in the fridge after about 4 days, you can double-wrap it with plastic wrap and foil, or put it into a freezer-safe container and freeze.
The best way to make sure that the Pie does not become soggy is by wrapping the pie in foil tightly, and then placing in freezer-safe bags or Tupperware containers. Yes Sherylspad65 12/18/2018 0 found this useful After baking and cooling a Sweet Potato pie, I double wrapped with plastic wrap, then wrapped with aluminum foil, then placed it into the freezer safe bags. If you bought your pie from a frozen or refrigerated section, you need to keep any remaining pie in the fridge. While both pumpkin and pecan pie will last long and be pretty good, in order to get the most flavor and texture out of your pie, you need to eat it in the first two or three months after freezing.
How do you reheat a frozen sweet potato pie?
Frozen pie can last up to 3 months. There are several methods for reheating the sweet potato pie so that it is prepared to be served. The pie should be retrieved from the freezer and any icing should be removed. After that, bake it at 149°C for about one hour.
Is it better to freeze a pie before or after baking?
Homemade pies are a delectable treat that may be prepared before time, frozen, and then cooked when you want something extra special. It is far preferable to freeze vegetables such as pumpkin and fruit pies prior to baking than after. Pie texture degrades significantly when frozen after baking.