Okay, so the other day I made this killer key lime pie. It was SO good, but there was a ton leftover. I was like, “How long is this thing gonna last?” I mean, I didn’t want it to go bad, but I also didn’t want to eat the whole thing in two days. So, I did a little experiment.
My Key Lime Pie Experiment
First, I baked the pie. I used a recipe my grandma gave me. It’s got this amazing graham cracker crust and the filling is the perfect mix of tart and sweet. Anyway, after it cooled down, I cut a slice (obviously, quality control!), and then I got down to business.
I took the remaining pie and wrapped it up super tight in plastic wrap. I mean, airtight. No air getting in there! Then, I popped it in the fridge.
- Day 1: Still tasted amazing. Just like when it was fresh.
- Day 3: Still pretty good! The crust might have been a tiny bit softer, but the flavor was still on point.
- Day 5: Okay, the crust was definitely softer. The filling was still good, but it wasn’t as vibrant.
- Day 7: Alright. It’s starting to get a little not good and a little bit of stale.
I had read some were that it could be in the fridge for up to one week. So I wrapped it super tight, put it in, and checked on it. It was good. One week was up, and then I threw the tiny bit I had left away.
So, from my little test, I’d say you’ve got a good 3-5 days for optimal key lime pie deliciousness in the fridge. After that, it’s still edible, but it’s just not the same, you know? If I wanted to keep it longer, I’d probably freeze individual slices wrapped really well. I read online that can keep the pie fresh for another couple of months but I didn’t have any need to do that.
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