Chef Forum banner
1 - 1 of 1 Posts

1,640 Posts
Your defrosted cream pie will not resemble the fresh pie you froze. It can't be done sucessfully.

The pastry cream part doesn't freeze well regardless of the crust (which does freeze well). The only thing close that would work, is to make a bavarian cream filling for your pie, but they don't taste similar. Also cream pies are traditionally topped with whipped cream, which also doesn't freeze and defrost properly.

To simplify making a cream pie so theres less last minute work:
Pre-make, roll and freeze your unbaked pie shell.
Make your pastry cream filling ahead of time, lay a layer of plastic directly ontop to prevent a skin from forming.

Then the day of: bake off your crust, put you cream filling in with what-ever fruit your using. Top with your whipped cream.

Sorry, no real shortcuts on this item......
1 - 1 of 1 Posts
This is an older thread, you may not receive a response, and could be reviving an old thread. Please consider creating a new thread.