What if you made an extra pie and can’t eat it within a few days? Freeze it—but do it right. Place the completely cooled pie in the freezer uncovered for about two hours until the surface is hard. Then wrap it in foil + a zip bag, and it’ll keep for up to four months.
Do Marie Callender’s Pies Need to Be Refrigerated? Find Out Here
When you’re ready to eat, thaw it overnight in the fridge, then reheat at 350°F. Do not microwave a frozen pie unless you enjoy eating a sad, rubbery football. (Pro tip: your future self will thank you for labeling the bag with the bake date—future you is notoriously forgetful.)
But What About Pie at a Party?
You’re hosting, the pie sits out for three hours, and everyone’s grabbing a slice. Is it safe? If it’s fruit pie, you’re golden. If it’s custard or meat, put it back in the fridge after two hours, even if guests are still hovering. You can always pull it out for a second wave later.
I once watched a guy eat a slice of cold pumpkin pie at 2 a.m. from a fridge shelf, and he called it “gourmet.” So don’t overthink it—a cold pie is still a pie, and that’s a beautiful thing.
