Whipped Cream Pie

The pie crust can be blind-baked up to 2 days ahead, cooled completely, and stored at room temperature wrapped in plastic wrap. The jam can be spread on the cooled crust up to 4 hours before serving. However, the whipped cream must be prepared no more than 2 hours before serving for best texture and stability.

This pie is best served within 4 hours of assembly. If you must refrigerate it, cover loosely with plastic wrap (do not let it touch the cream) and store for no more than 24 hours. The whipped cream will weep and lose volume over time. Do not freeze, as the cream will separate and become watery when thawed.