Question about making pies ahead of time

[laurenc]

I am planning on making the praline pumpkin pie and the Virginian's Chocolate Pecan Pie for thanksgiving. However I am traveling all day wednesday and won't get settled until late wednesday evening. My question is do you think it is okay to make these on tuesday and bring them in a cooler or is it better to try and make them wednesday night. I am just worried about how well they will keep and how well they will hold up while traveling.

[amcleod]

I would think it would be okay to make them Tuesday. Or, at the very least, if you're making home-made crusts, you can do that Tuesday and refrigerate, and do most of the prep work for the fillings (like mixing dry ingredients) so it will take you less time when you actually bake them.

Good Luck!

[rosen]

Be prepared for soggy or limp crust. IMHO pies really need to be "fresh" because the crusts are just never as nice a day or two later.

[laurenc]

Thanks for the advice. I think it is a great suggestion to get as many of the ingredients combined ahead of time as I can.

[sneezles]

The pumpkin praline pie won't get soggy because of the layer (praline) between the crust and the pumpkin. I have made this numerous times and it's still good 3-4 days later. I don't know the recipe that you're referring to for the pecan but since most pecan pies have a rather dense filling I don't think this would be hurt by making it early.

[laurenc]

thanks sneezles that really helps. Especailly since the praline layer needs to be done in a food processor.
I am heading to my brothers and he runs a very minimalist kitchen (AKA - single guy who doesn't know how to cook and doesn't care to learn) - no processor in sight.