Actually, Merrill (my co-founder) and I chatted and we actually think it's best to fully bake it before freezing. Then, after defrosting, if you want, you can warm it in a 250F oven to re-crisp the crust (may not even be necessary).
Amanda was right the first time, at least according to the America's Test Kitchen staff who have tested this method, and whose standards for results and quality I trust.
Freeze the pie unbaked, then put it in the oven directly from the freezer, adding 30 minutes to the baking time.
That said, I'm curious whether Merrill has had a poor experience freezing pecan pies before baking, and if so, what lessons can be learned.
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https://www.cooksillustrated.com/guides/thanksgiving/tips-videos/111-how-to-make-pecan-pie-in-advance
Amanda was right the first time, at least according to the America's Test Kitchen staff who have tested this method, and whose standards for results and quality I trust.
Freeze the pie unbaked, then put it in the oven directly from the freezer, adding 30 minutes to the baking time.
That said, I'm curious whether Merrill has had a poor experience freezing pecan pies before baking, and if so, what lessons can be learned.
Thank you. ;o)