Key lime pie is the epitome of refreshing on a hot summer day, combining a sweet and tart taste with a cool, creamy texture. Because of the time-consuming nature of making these delicious pies, home cooks often make large batches of key lime pies and freeze several for later consumption. Frozen or fresh, key lime pies are terrific crowd-pleasers.
- Skill level:
Things you need
- Key lime pie
- Cling film (optional)
- Cover for pie tin (optional)
Freeze an uncovered key lime pie.
Remove the pie as soon as it is frozen and seal it with cling film or use a cover for the pie tin. If the pie is not completely sealed it will absorb other odours and tastes in the freezer. Add a layer of foil to ensure the pie is fresh.
Place the key lime pie in the freezer. Thecookinginn.com suggests that pies should be frozen for no more than two weeks.
Thaw for one to two hours at room temperature. According to sneakykitchen.com, key lime pies freeze and thaw well. The taste should not change from being frozen.
Tips and warnings
- Refrigerate any unused portion of pie. Key lime pie is also a delicious frozen treat and does not need to be thawed to serve.
- Thecookinginn.com advises that the crusts of custard and cream pies become soggy when frozen and thawed. Pies with a meringue topping should be frozen without the topping. Add the meringue after the pie is thawed, right before serving.
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