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christeena
Posted 22 Nov 2006 , 12:39am
post #4 of 6
I work in a restaurant where our specialty is pudding based cream pies with whipped topping. The refrigerated shelf life of these pies where they still look decent enough to eat is only about 3 days. They start to seperate and look dryed out after that with the crust looking soggy on the bottom. I'd do the Thursday pie on Wednesday and your Sunday pie on Friday or Saturday!!
If you are concerned that the crust will soggy.Try spreading athin layer of either white chocolate or dark chocolate over crust before filling it.It will seal the crust and keep it from direct contact with the filling.Just make sure you don't put too much chocolate(just enough to make a thin film).Good luck to you.
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