Can I freeze my chocolate pie?

Table of Contents:

1. Can I freeze my chocolate pie?
2. How long does homemade chocolate pie last?
3. Can you freeze a store bought pie?
4. Can I freeze a store bought pumpkin pie?
5. How do you freeze baked pies?
6. Can you freeze a baked berry pie?
7. Does homemade pumpkin pie need to be refrigerated?

Can I freeze my chocolate pie?

The short answer is yes, pies can be frozen! Many types of pies can be frozen and thawed, or frozen raw and baked fresh. Pro tip - both of the pies we sell in our online store, Bourbon Pecan Pie and Sea Salt Chocolate Chess Pie, freeze and thaw very well!

How long does homemade chocolate pie last?

about 3 to 4 days

Can you freeze a store bought pie?

Wrap tightly in plastic wrap and foil or place in a freezer bag. These pies can be frozen for up to two months.

Can I freeze a store bought pumpkin pie?

Yes. The high fat content of crust makes pumpkin pie perfect for freezing, and custards like pumpkin pie filling freeze well. ... Third, wrap the pie tightly in layers of plastic wrap until it's tightly sealed. Then, add a just-in-case layer of aluminum foil for extra protection against freezer burn and funky smells.

How do you freeze baked pies?

How to Freeze a Baked Pie

1. Bake as directed and allow to cool completely.
2. Place the pie in a freezer bag; seal, label, and freeze for up to 4 months.
3. To serve, thaw at room temperature.
4. If you wish to serve your pie warm, after thawing, bake in a preheated oven 425°F oven about 15 minutes or until warmed through.

Can you freeze a baked berry pie?

Bake the pie and let cool completely. Place the pie uncovered in the freezer until it is frozen (overnight). Once frozen, wrap the pie tightly with plastic wrap or aluminum foil then place in a plastic freezer bag and place back in the freezer. Frozen, baked fruit pies will keep up to 4 months.

Does homemade pumpkin pie need to be refrigerated?

After baking your pumpkin pie, refrigerate it to keep it safe to eat. ... Then, they must be refrigerated after baking. Eggs and milk have high protein and moisture content and when these baked products are left at room temperature, conditions are ripe for bacteria to multiply.