My family goes all out for Thanksgiving. Everyone brings their absolute best recipes to share...and that definitely includes pie. We usually have AT LEAST three to choose from (and you best believe I pick all three), which means there is usually not enough room in the fridge or on the counter to keep them very long. So, what to do?

Which ones can you leave out? Which ones should you refrigerate? Can you freeze them? TheKitchn.com has the answers:

Pies Containing Eggs in the Filling (Pumpkin, Pecan)

  • Refrigerate? Always keeps these pies refrigerated, although you can warm them up for serving. These pies can be stored in the refrigerator for up to four days.
  • Freeze? Pumpkin and pecan pies can be frozen, although they will lose some integrity in texture — the filling may separate a bit and the crust will get soggy. Wrap tightly in plastic wrap and foil or place in a freezer bag. These pies can be frozen for up to two months. Thaw in the refrigerator.

Custard, Cream, Mousse, and Chiffon Pies

  • Refrigerate? Always keeps these pies refrigerated until you're ready to serve, especially if there's whipped cream on top. These pies can be in cold storage for up to four days.
  • Freeze? These pies do not freeze successfully. You're better off just eating the whole thing :-)

Fruit Pies

  • Refrigerate? These pies can be kept on the counter, covered with plastic wrap or foil at room temperature for up to two days. After that, they can be refrigerated for two additional days.
  • Freeze? Fruit pies actually freeze quite well! Place uncovered in the freezer until frozen solid, then wrap in plastic or foil and place back in the freezer for up to four months. Thaw at room temperature for one hour and then reheat at 375°F until warm, which should take approximately 30 minutes.

My suggestion? Pie for every meal. Problem solved!

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