The Best Way To Store Pecan Pie For Maximum Freshness

With Thanksgiving right around the corner, it's time to start prepping for the most important part of the meal: dessert. Pecan pie is one of the holiday's most iconic desserts, and for good reason. Rich, buttery, and sinfully sweet, it's always worth making room on your plate and in your stomach for at least one slice. But what about making room in your fridge, on the counter, or in the cupboard? If you plan to enjoy this pie with family and friends for the holiday, it's important to store it correctly to serve at peak freshness. And even after the feast is over, you'll want to know how to save the leftovers (if there are any!).

That's why Chowhound consulted renowned chef Rory MacDonald, currently of T.Café in New York City. According to MacDonald, it's best to avoid refrigerating pecan pie right away if you plan to eat it soon. Instead, he recommends storing it at room temperature for the first day. "Wrapping the pie loosely with foil in a tent formation keeps the crust crisp while the filling stays glossy and just set," he says. You're even safe to leave it out for a couple more days as long as it's stored in a cool, dry place. "After that, or if you want to keep it longer, move it to the refrigerator, tightly wrapped in plastic wrap or foil," he says. In the fridge, it should last up to five days, according to MacDonald.

With all the cooking that the holiday season requires, sometimes you want to start your Thanksgiving prep in advance (like Ina Garten). Thankfully, chef Rory MacDonald says, "You can absolutely bake pecan pie a few days ahead. My sweet spot is two to three days before serving if keeping it in the fridge, or up to two months ahead if freezing." That raises the question: How can you freeze pecan pie without ruining its texture?

MacDonald says the best thing to do is freeze after the pie has been assembled but before it's been baked. From there, it's easy to bake from frozen just by adding a few extra minutes. You can also freeze an already-baked pie, as well. In that case, MacDonald says, "Wrap it tightly in plastic wrap and then aluminum foil to prevent freezer burn. Baked or unbaked, you can freeze it for up to two months without noticeable loss of texture or flavor."

Because pecan pie has a high sugar ratio, MacDonald explains, "You want to avoid exposing the pie to any conditions that may introduce moisture, which could make the sugar become more liquid than set, as well as make the pie dough soggy." That's why it's important to wrap and cover it tightly when freezing and thawing. When you're planning to serve it, he recommends thawing the pie in the fridge overnight. "To bring it back to that freshly baked quality, I pop it in a preheated 325 degrees Fahrenheit oven for 10 to 15 minutes, which is just enough to warm it and re-crisp the crust without overcooking the filling," MacDonald says. Just avoid heating it in the microwave, he advises.