sweet potato pecan pie freshness

i want to serve it on a saturday night. is it best to make it a day ahead? it would be easier if i made it on thurs. but i can make it friday morning if too much time will result in the crust being less flaky or the pie being noticeably less fresh.

alan
  • Posted by: alan
  • September 19, 2019
  • 1464 views
  • 4 Comments

4 Comments

boulangere
boulangere September 20, 2019
Well, Alan, Thursday has come and gone, so here we are at Friday, when I was going to suggest you make your pie anyway. Refrigeration is a naturally dehydrating process, and chances are decent that had you made it yesterday, the crust would have lost some of its critical moisture (low though it maybe) that contributes to its crispness. So by all means make it today. You might also pop it into a 375 degree oven for about 10 minutes before serving just to crisp it up again. Sweet potato pie is one of my favorites, and I confess I haven't thought about it in a while, so thank you for planting - so to speak - the thought. Whenever my mother made pumpkin pie, she put down a layer of chopped pecans and brown sugar on the bottom of the crust before adding the filling. We all loved it and begged for it every time, so double thanks for a pleasant memory.
 
boulangere
boulangere September 20, 2019
...(low though it MAY BE). I'd give my firstborn for an Edit function. Just please don't tell him that.
 
alan
alan September 20, 2019
i'm to deliver the pie this coming friday around 2 or 3 pm. it will b consumed sat. evening. so i think the best scenario is to pre-bake the pie crust early friday morning since i get up early. once it cools, i add the filling and bake it. i guess 5 hours is enough for the pie to cool and then b put in a cake carrier or wrapped in foil. maybe i can even cool it for longer if i get an early start. i don't want any residual heat to possibly create steam when i wrap it. i'm glad i triggered fond memories. i'll suggest to the recipient your tip about crisping it up in the oven. i'd appreciate any thoughts about transporting it if there still is residual heat.
 
boulangere
boulangere September 21, 2019
Alan, I'm guessing you're long on your way, so this is all sort of a barn-door-horse reply. So for what it's worth, your timing sounds wonderful. I hope the trip went well, that you and your lovely pie arrived intact, and a good time is had by all.
 
Recommended by Food52

Popular on Food52