Learn how to freeze pecan pie so that you can prepare it ahead of time or store your tasty leftovers for later! This is a pie that freezes perfectly and is just as enjoyable later! So go ahead and make your holiday desserts in advance so that there is one less thing to do on the day of!
Guide To Freezing Pecan Pie
Pecan pie is one of the best pies for freezing because it still tastes great and has a wonderful texture after it has been defrosted. Because of this, you can easily make your pie ahead of time and store it for later (perfect for the holidays)!
Additionally, if you have any leftover pie after the holidays, this is a great way to save it so you can enjoy it at a different time. Keep on reading to find out the best way to keep this pie in the freezer!
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Can You Freeze Pecan Pie
Pecan pie is a fantastic pie for freezing! In fact, it freezes better than most types of pie because of its low water content and high amount of sugar and fat.
Make sure to take a look at my Thanksgiving and Christmas guides if you are hosting the holidays this year!
How To Freeze Pecan Pie
Properly freezing pecan pie is incredibly simple. You can use this method for whole pies as well as individual slices.
- Cool. Allow your pie to cool completely before wrapping it.
- Wrap. Tightly wrap your entire pie in several layers of plastic cling film wrap.
- Wrap again. Wrap it in a layer of heavy-duty aluminum foil.
- Label. Label and date your pie.
- Freeze. Place into the freezer.
You can even go a step beyond this and transfer your securely wrapped pecan pie into a freezer storage bag or airtight freezer container.
How To Thaw Pecan Pie
To thaw out your frozen pie, remove the aluminum foil and place it into the fridge 12-24 hours before you need it. Once it has completely thawed in the fridge, you can take off the plastic wrap and serve.
If you want to reheat your pie (to make the crust crispy again), allow it to sit at room temperature for about 10 minutes. Then bake it in the oven at 350°F (175°C) for 10 minutes.
How Long Can Pecan Pie Be Frozen
When wrapped and stored correctly, pecan pie can be frozen for up to 3 months but is best if enjoyed within 1 month to avoid texture changes. Once thawed, enjoy your pie within 2 days.
Tips For Freezing Pecan Pie
- Your pie may take 2-3 hours to completely cool. Do not wrap it before it is 100% cooled off or ice crystals could form on the surface.
- Make sure you cover the entire pie with plastic wrap so that no air can reach it.
- Using a disposable aluminum pie pan will help your pie to freeze faster and reduce the risk of a soggy crust.
- Do not refreeze a pecan pie that has already been frozen and thawed.
Now you know how to freeze pecan pie! Leave a comment down below and let me know what you think!
📖 Baking Guides
- How To Freeze Pumpkin Pie - If you love pumpkin pie, you can follow these tips to freeze it for later!
- How To Freeze Sugar Cookies - Freezing sugar cookies is a great way to make your holiday baking even easier!
- Best Apples For Baking And Cooking - Make sure to use the right apples for any of your favorite recipes!
- Sweet Potato vs Pumpkin Pie - Find out all of the similarities and differences between pumpkin and sweet potato pies!
- Substituting Unsalted Butter For Salted - This guide will show you exactly how to swap out unsalted and salted butter!
- Topping A Pie Crust - Adding an extra special touch to your pie crust is a great way to take it to the next level!
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📖 Recipe Card
How To Freeze Pecan Pie: Pecan Pie (+Best Tips & Tricks!)
Ingredients
- 1 butter pie crust (unbaked, or use a store-bought pie crust)
- 1¾ cups light brown sugar (packed)
- ¼ cup light corn syrup
- ¼ cup butter
- 1 tablespoon cold water
- 2 teaspoon cornstarch
- 3 large eggs
- ¼ teaspoon salt
- 2 teaspoon vanilla extract
- 1¼ cup pecans (chopped)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- To get started, preheat your oven to 350°F (175°C).
- Roll out your pie crust and place it into a 9-inch pie pan. Set aside.
- In a saucepan over medium heat, add your brown sugar, corn syrup, butter, water, and cornstarch. Stir to combine.
- Bring the mixture to a full rolling boil and then remove it from the heat.
- In a large mixing bowl, add your 3 eggs and beat them until they become frothy.
- Slowly and gradually beat the syrup mixture into the eggs. Then, stir in the salt, vanilla, and chopped pecans. Pour into the pie crust.
- Bake at 350°F (175°C) in the preheated oven for 40 minutes, or until the filling has set (it will still be a little jiggly, like jello).
- Remove from the oven and allow the pie to cool completely before slicing and serving.
Notes
- My butter pie crust recipe makes 2 crusts, so you will only need to use half of the recipe.
- Alternatively, you can make this pie even simpler by using a store-bought crust.
- If your crust is browning too quickly but the pie is not done baking yet, you can loosely cover it with foil and then continue baking.
- To store: Keep your pecan pie loosely covered and in the fridge for up to 3 days.
- To freeze: Once completely cooled, wrap your pecan pie in plastic wrap followed by aluminum foil. Store in the freezer for up to 2 months. Check out my guide to freezing pecan pie for more tips and information!
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