Cream pies can be especially challenging to cut into clean slices. Here are a few tips to help you get beautiful slices every time:
- Chill the pie completely according to recipe instructions. Whenever possible, I actually like to make my cream pies a day in advance so the pie is as firm as possible.
- Use a sharp hot knife. Dip your knife into hot water for 15-30 seconds, then wipe dry and make a cut in your pie. Repeat this after each cut.
- Run your knife through a few times. Really make sure you’ve cut all the way through the crust.