I have been asked to make around 200 miniature pies and cheesecakes for a friend's party. I need to be able to transport them a fair distance and keep them refrigerated for transport and for a couple hours after I get there. I also want to keep them stacked so that meringues don't get crushed, etc.
My best idea so far is to fit 4-inch deep hotel pans into some 150-quart coolers I found - I think I can fit the pans in a 3x3 arrangement to hold around 100 desserts per cooler and just put ice on the bottom. But does anyone have any better ideas?