Pumpkin Pie - Pecan Pie - need to travel

16 years ago

We're driving 7 hours to BIL and SIL. We're driving Wednesday morning so everything needs to be made Tuesday or sooner.

I was planning the following pumpkin Pie which says it can be made one day ahead and it needs refrigeration. I'll be making it two days ahead and placing it in a cooler for the drive.

http://www.epicurious.com/recipes/food/views/Spiced-Pumpkin-Pie-100401

The pecan pie says it can be made 8 hrs ahead (WTH does that mean LOL). Doesn't need refrigeration.

http://www.epicurious.com/recipes/food/views/Bourbon-Pecan-Tart-355832.

So what do I do and if these recipes won't work for the make ahead and travel part - what would you use?

BTW, I am also taking Molasses Ginger cookies, Cranberry and pistachio citrus Biscotti and sugar cookies, Cranberry Orange Relish that dh makes and the ingredients to make a sweet potato side dish and roasted Brussels sprouts

If you think that's a lot my SIL is having just 14 people and has been cooking for two weeks. I have NO IDEA how we are going to eat all the food I already know for sure she has made.

Thank you so much

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loves2cook4six
Original Author

16 years ago

momj74 LOL. So far I KNOW about: Blueberry pies (yes that's plural), apple pies (again more than one), pecan pie (and yes I've been asked to bring one too and she knows I'm a great baker), pear tart, cranberry bread, brownies, GF bread, trifle, TWO turkeys...

I know we will be there for 4 days but I truly hope she doesn't push all this food. I'm on day 8 of 90 for WW (small goals) and I will be SO mad if I ruin it.

I am going to take all my ingredients weighed out, mis en place and mixed if appropriate and bake at her house.

Thanks for all the advice

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Comments (6)

lindac
16 years ago
I wouldn't count on a 2 day old pumpkin pie being at it's prime....I would go for either a pumpkin cheese cake or the pecan pie.
Pumpkin pie can get watery and the crust soggy after sitting for 2 days...
An alternative I have heard about is to get 2 identical pie plates....bake the crust in one....and bake the filling and when you want to serve it just slice the filling into the crust...
Yeah sure!!
loves2cook4six
Original Author
16 years ago
Thanks Linda. I was thinking along those lines but seeing as every pumpkin pie I've made in the past has been inhaled, well...

So what do you think of this.

I have the Vodka CI pie dough in the freezer right now.

I could take it out just before we leave on Wednesday and put it in the cooler with ice packs. When we get to SIL's house, I can either make the pie right away, chill the dough in the fridge and make it that evening or as a last resort, the next morning.

We could pick up the eggs and cream right before we get to her house.
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lindac
16 years ago
Much better! You can even pack the eggs and cream in the cooler....you could even mix up the pie filling before you go....just don't put it together until you get there...
Better make 2 pies while you are at it! LOL!
Terri_PacNW
16 years ago
I think I like Linda's suggestion of having the filling made, and "ready" to bake when you arrive.
User
16 years ago
Neither pie is very complicated, you should be able to assemble and bake once you get there. I would guess the pecan tart probably gets soggy if it sits too long, hence the warning.

What in the world is she cooking that takes two weeks to prepare. I used to cook Thanksgiving and/or Christmas for 20 - 25 and cooked for maybe two days. You guys are going to waddle home!

Have a great Thanksgiving.

Pumpkin Pie - Pecan Pie - need to travel

loves2cook4six
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Pumpkin Pie - Pecan Pie - need to travel

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