Storing pies topped with meringue or whipped cream can be tricky. Here's the scoop for making sure your pie comes out of the refrigerator as beautifully as it went in.
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.