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yes. I work in a bakery. We cool our custard pies once they are no longer hot in the freezer to get them down to a safe temp quickly. Have accidentally left them in the freezer a few times and tasted them; no separation or reduction in quality. We use egg white powder when making meringue pies and one night someone put all the meringue pies in the freezer overnight-we tasted one the next day and there was no weeping of the meringue or bad texture; they were ok.
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