Cream Pie Filling that Freezes

If you’ve tried freezing cream pies you may have been disappointed. The fillings often separate, or become grainy or spongy.

They had best results when they froze the filling and the baked pastry shells separately. To serve, they recommend putting the frozen filling in the baked shell, spreading it with meringue, then browning. (Egg whites left over from filling may also be frozen and used for meringue.) By changing the layer that goes over the frozen filling, you can serve delicious pies of different flavors. Here’s the recipe the Texas home economists developed to freeze successfully: