I haven't frozen this pie, but by analogy from peanut butter pies (which are not only good but some say even better when frozen), yes. https://www.allrecipes.com/fan-favorite-pie-is-back-costco-bakery-7567074#:~:text=Not%20only%20will%20freezing%20stretch,So%20good! The pb and tahini are both fatty substances (one from seed, one from legume) and behave similarly in the freezer. I would try it. And if you're nervous, do a small or individual ones and freeze some for a test bastch.
PS Apologies for spelling errors in 1st note. And another thought - that mixing the fatty paste (pb or tahini) with the whipped cream emulsified and stabilized it. Thus making it last better than plain whipped cream in the freezer.
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https://www.allrecipes.com/fan-favorite-pie-is-back-costco-bakery-7567074#:~:text=Not%20only%20will%20freezing%20stretch,So%20good!
The pb and tahini are both fatty substances (one from seed, one from legume) and behave similarly in the freezer.
I would try it. And if you're nervous, do a small or individual ones and freeze some for a test bastch.
Apologies for spelling errors in 1st note.
And another thought - that mixing the fatty paste (pb or tahini) with the whipped cream emulsified and stabilized it. Thus making it last better than plain whipped cream in the freezer.