Storage:Refrigerated and covered with plastic wrap, this decadent dessert will last for four or five days. Or, you can put it in a pie keeper.To Freeze: Wrap it tightly with plastic, first, then a layer of foil. Freeze for up to three months.Let the pie thaw slowly in the fridge. Overnight is best. Trying to speed up the process can make the cream cheese filling taste grainy or split.I like to cut the pie in servings before freezing. Then I use my knife to place a piece of parchment paper in ...
