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- To store a meringue-topped cream pie, let it cool 1 hour, then refrigerate. Chill it for 3 to 6 hours before serving; there's no need to cover it unless you're going to store it longer.
- For longer storage, insert wooden toothpicks into meringue halfway between the center and edge of the pie; loosely drape clear plastic wrap over the toothpicks. Refrigerate for up to 2 days. Refrigerate whipped cream-topped pies for up to 4 hours. Do not freeze cream pies.
- To easily cut a meringue-topped cream pie, dip the knife in water (don't dry it off) before cutting each slice of pie. This prevents the meringue from clinging to the knife.