Has anyone tried freezing a cream pie? I have done pumpkin pies and they have worked great. Right now I have alot of extra milk, thought it would be nice for this winter. I really don't think it would work, but thought maybe someone has a special "trick" up their sleeve.
Thanks in advance for any advice or suggestions you may have. Also if you have any suggestions for a milk based recipe that can be frozen I would love to try it.
I don't know about the pies but you can freeze milk.
There are frozen cream pies in the grocery stores, so I don't know why you couldn't freeze your own at home.
I don't think it will work. I think the fillings will be watery when you thaw it out. The commercial frozen cream pies probably have stabilizers in them that the home cook does not have access to.
YES! You can freeze cream pies. I freeze chocolate, and peanutbutter. I make the crust and bake it. Then I make my pudding cream pie filling, and pour it into the baked crust. Chill and freeze. We enjoy them even frozen without thawing them to eat. You can even make a vanilla filling and put strawberries with it and enjoy a strawberry filling. It's great to try other crusts, from cookies, to graham crackers instead of a regular crust. Now I do not make the merigune on top. The pies are usually eaten plain or with coolwhip. I was trying to rack my brain, that I think lemon or coconut would work too. It's been ages since I have made filling pies. It's usually something done around Easter and I gave up feeding a crowd on that holiday.
Share your pumpkin filling you freeze? I know ages ago on the boards someone said they frozen pumpkin pie. I would like to try it sometime.
I normally would have said "no", but since I've discovered "Clear-jel" I see no reason why you couldn't. If you do and intend to reheat them before serving, use the "regular" Clear-jel. It is the one to be used with heat. The instant is to be used when freezing or no heat is required at any time. If you're not familar with it , it can be purchased online at King Arthur flour.
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Thanks for all the help.
DAR lady - With the clear jel do you know how I would substitute for cornstarch or flour? Would you use the same amount or will there be instructions with the clear jel?
Enjoynature - I would be glad to share my pumpkin pie recipe. It was my grandmother's and probably even great grandmother's.
1/2 cup sugar
1/2 cup brown sugar
1 Tablespoon flour
1/2 tsp salt
2 tsp pumpkin pie spice
1 1/2 cups cooked mashed pumpkin
1 1/2 cup whole milk
Beat eggs and sugars. Add flour, salt and spices mix well. Then add pumpkin and milk, mix well. Pour into unbaked pie crust. Bake at 450 degrees for 10 minutes, reduce heat to 400 degrees and bake 25 minutes or until done.
The recipe makes 1 regular pie with some filling left over for a smaller pie. You'll just have to experiment with your pie plates to see how to adjust.
After they have cooled completely I freeze them, then after they are froze I put them into vacuum seal bags, seal and put back in the freezer. To thaw remove from freezer immediately take out of bag and thaw.
Enjoynature - Do you have any trouble with your cream pies that you freeze turning watery? Do you use cornstarch or flour as a thickening?
It's almost one for one, I think there are recipes included with the clear-jel. I've never made cream pies with it to freeze so I'm not completely sure but here's what one siste says about it ( I first ordered from this site and got a lot of recipes for fruit pies and fillings with my order)
Most of the cream pies I freeze any more are instant pudding mixtures. It's been a long time since I have made one from scratch. I usually buy a Jello box of instant pudding flavor I desire and make it according to the directions. Then freeze it in a baked pie crust. Sometimes I have even added cream cheese base or mix it with it. Or make a layered pudding mix of chocolate and peanutbutter for a reeses peanutbutter taste.
As for how much water... any time you freeze anything you have a chance of something getting soggy and not geting soggy. No one has control on how much water will be added to something they freeze. Everything freezes differently, especially with different atmospheres, freezers, and storage containers.
The pies around here are enjoyed like I said before they are truly even thawed.
Thanks for the pumpkin recipe. I have one I use a lot. But wondered how to freeze them and reuse them. I knew years ago the subject was discussed on the board on how many freeze their pumpkin pies to use in time for Thanksgiving. I just have never tried it... yet!
Yes, you can freeze pumpkin pie. They are as good as freshly baked if eaten within two weeks in the freezer.
Try this to do it right:
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