Can you store an already baked pie?
A potato pie is both food staple dish, but also a dessert. It is commonly referred to as a sweet potato pie when prepared with the starch of the sweet potato.
These pies are a popular dessert in the Caribbean and other countries. They’re very easy to make, especially if you have a food processor or blender.
Yes, you can store already baked pie. You can also freeze baked pie and reheat it for a delicious treat.
Sweet potato pies are a type of baked potatoes, often folded in a half-circle, baked until the filling is hot and the crust is browned. It is usually eaten as a side dish or as a dessert.
Keep reading as we show you how to store baked sweet potato pie.
Ways to store baked sweet potato pie
You can store an already baked pie for up to one week in the refrigerator. A pie made with a bottom crust can be stored in the freezer up to one month.
If you want to freeze the pie, wrap it with aluminum foil or put it in a container made of freezer-safe material.
Here’s how you can store baked pie:
1) Cool completely before freezing.
The first thing that comes into mind when thinking about storing baked sweet potato puree is freezing.
But this method will not work because frozen foods stick together and take longer time to defrost than refrigerated ones.
2) Freeze with no topping.
Another way is just placing your freshly baked pie on a baking sheet lined with parchment paper and put them in freezer overnight. This makes sure there won’t be any leftovers after thawing.
3) Wrap tightly.
Once they’re cooled down, wrap individually in plastic wrap so no moisture gets inside. Keep covered at normal room temperature up to three days.
If you want to keep it fresh for over two weeks, place them in the refrigerator immediately after removing from oven. Make sure that the top isn’t sealed too tight.
5) Put in airtight container.
For long storage, use small containers such as Tupperware, which help prevent bacteria growth. Be careful though! Don’t forget to label each one clearly with recipe name and date stored.
6) Use a microwave.
If you don’t want to spend much money, then try using microwaves instead of freezers. Position the pie pieces onto a plate, cover with aluminum foil, and cook on high 5 minutes.
Remove the foil carefully and serve warm. Alternatively, you may bake several pies at once and leave them out to cool off fully.
Remember: We do not recommend freezing a sweet potato pie after baking unless you bake your own crust before putting the filling into the pastry shell.
The pastry will become soggy once frozen. If you want to keep your pie fresh longer than 24 hours, we suggest refrigerating it instead of freezing.
Remember that even though the outside looks done, it’s best to let them cool completely first, then place in plastic bags inside the freezer until ready to serve. Once thawed, these pies taste great!
Sweet potato pie recipe
You need these things for this recipe:
- A Food Processor/Blender
- A 9-Inch Deep Dish Pyrex Pie Plate
- Oil Spray
- 2 Pots – One with water, one with sugar
- 1 Large Pot With Water
- 4 Cups Of Sugar
- Cinnamon And Nutmeg Powders
Step-by-step instructions on how to make this recipe
1. First, wash the sweet potatoes under running water until clean. Then cut them into small cubes. You want to get about half way through before cutting, otherwise it will take too long!
2. Next, heat the oven at 400F. While waiting for the oven to preheat, fill up a pot with oil spray in order to keep everything from sticking together while baking.
I usually use olive oil since I like how it tastes, but any kind should work fine.
3. Once the internal temperature has reached 400, pour out all the oil from the pot, then add the cubed sweet starchy potatoes to the hot oven.
Cook these for 25 minutes stirring every 5 minutes so that there’s no burning. Once done, let cool completely.
4. While the sweet potato pie filling is cooling down, put another pot on medium high heat. Add the remaining ingredients and stir constantly over low heat. Stir occasionally as needed just to prevent lumps forming.
5. The mixture needs to cook slowly without boiling because, once boiled, the crust won’t set right when cooled.
If the mix boils, add more cinnamon or nutmeg powder; don’t go overboard though because we still want our pie filling to taste good rather than overpowering. It’ll also help thicken the mix.
6. When ready, remove the pan off of the stove and place in fridge overnight. The next day, pull it out and slice into wedges and serve cold.
While baking a delicious pie at home, you’ll want to keep it stored properly until serving time. If you want to freeze a pie before baking, there are a few things you should keep in mind.
The first thing you should think about is the type of pie you want to bake. If you’re making a single-crust pie, you can simply wrap it tightly in plastic wrap and put it in the freezer.
If you’d rather have a double crust pie, then consider freezing the bottom crust separately and adding it to the frozen filling before baking.
You can also freeze the unbaked pie shell if you plan on using it later for another recipe. To do this, line a baking sheet with parchment paper and place the pie shell on top.
Freeze until solid, then transfer to a resealable container and return to the freezer. Once frozen, remove the pie shell and wrap it tightly in plastic.