Baking a beautiful meringue pie only to have it collapse after storing it can be a discouraging process for any baker. The delicacy of the meringue means that if it is not kept properly it will be ruined, but taking the proper steps to cover and chill the pie will have it looking as picture-perfect as when it was first completed. With good storage techniques, most meringue pies can be stored up to 24 hours in a refrigerator.
Let the pie cool completely before trying to cover and store it or it may collapse. Waiting one hour should ensure it is thoroughly cooled.
Stick eight to 10 toothpicks into the centre and perimeter of the pie. Make sure each toothpick is sticking straight up and out of the pie.
Drape a sheet of cling film over the toothpicks, making sure none of the cling film touches the meringue. Wrap the edges of the cling film around the edges of the pie tin.
Place the pie in the refrigerator for up to 24 hours. You also can store it in your freezer for up to three hours, but any longer and it will not defrost properly.
Remove the pie when ready to serve and let it thaw until the meringue is soft. Use a serving knife dipped in warm water to ensure clean, pretty slices.
Let the pie thaw for about an hour before slicing into it.
The cling film may shrink if you cover the tin before the pie is fully cooled.