Mock Cream Pie

The pie crust can be blind-baked up to 1 day ahead and stored at room temperature, covered loosely with plastic wrap. The custard filling is best made fresh, as cornstarch-thickened mixtures can break down over time.

Store the finished pie loosely covered in the refrigerator for up to 2 days. The meringue will soften and may weep slightly after the first day. Do not freeze, as the meringue and custard textures will deteriorate significantly upon thawing.