How to Make Pecan Pie in Advance

You can trust the editors of Cook's Illustrated—experts of all things Thanksgiving—to deliver recipes that work.

America's Test Kitchen is a real 2,500 square foot test kitchen located just outside of Boston that is home to more than three dozen full-time cooks and product testers. Our mission is simple: to develop the absolute best recipes for all of your favorite foods. To do this, we test each recipe 30, 40, sometimes as many as 70 times, until we arrive at the combination of ingredients, technique, temperature, cooking time, and equipment that yields the best, most-foolproof recipe.

Each week, the cast of America's Test Kitchen brings the recipes, testings, and tastings from Cook's Illustrated magazine to life on our public television series. With more than 2 million viewers per episode, we are the most-watched cooking show on public television.

More than 1.3 million home cooks rely on Cook's Illustrated and Cook's Country magazines to provide trusted recipes that work, honest ratings of equipment and supermarket ingredients, and kitchen tips.

[OwaisSiddiqui]

Thank you so much ATK team! Do keep them coming! It's much appreciated!

[closed]

Great idea! thanks for the effort. I wish I had the pie ready now though. Can I have a piece of yours? Do you deliver, ha ha ha.

[powell]

If using a ceramic or glass pie plate, is there a chance of your dish breaking when you place it in the preheated oven straight out of the freezer?

[fwnjyqm]

Um, really?  I just make and bake my pies the day before, or even two days before, and when cooled, put plastic wrap over them and sit them in the laundry room (cooler) or even in the garage (cold), or refrigerator them.  Why would you want to bake pies Thanksgiving Day?  It takes a long time for pecan pie to cool down.  Bake them the day before, one and done!