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Hi cmomzingo-Kaufman,Tx, My only experince with freezeing pudding, is it seperated,. Wonder what they put in frozen cream pies to keep them from doing that? You can make your own crust, put it in the pie plates and freeze them, that might help. Granna2

Thank you for your response.  I had always believed that it would seperate.  I was totally confused as I had conflicting answers from the "pie expert" on-line at www.pieofthemonthclub.org.  She states that I can freeze, in her pie freezing and storing chart.  However, at the bottom of the page she states that you cannot.  As I have RA, I thought I whisp a pie a day, until the holidays.  Again, thank you.  

i can cook any other pie there is and i dont run into any problems but when it comes to choc pie i can never get them to thicken properly. if they do thicken and i think ive finally got it somehow they go back to being to thin. i have used my moms recipe that is wonderful i can make every pie from it but the choc. thats my favorite one and i always have to ask her to make it. store bought just dont do it.

Your welcome, you might try 1 just to see what happens.Freeze and defrost in a day or two. Lots of luck, Granna2

I'll have the Kitchen's chime in about this. Until then here are some helpful tips!

http://www.bettycrocker.com/how-to/baking-basics/Pies/Storing-Pies.htm

Storage Tips 

• Be sure to refrigerate pies containing eggs (pumpkin, custard and cream pies). Be aware that custard and cream pies do not freeze successfully.
• Fruit pies keep at room temperature for two days; you can store them, loosely covered, in the refrigerator for up to two days longer. (In warm climates, always store fruit pies in the refrigerator.)
• You can freeze both baked and unbaked pie crusts. An unbaked crust will keep for 2 months in the freezer; a baked crust will keep for 4 months.
• To thaw a baked pie crust, unwrap and let stand at room temperature, or heat in the oven at 350°F for about 6 minutes.
• Don't thaw unbaked crusts; bake them right out of the freezer.
• Freeze a baked fruit pie for later! For best results, first bake the pie and then place it uncovered in the freezer. When completely frozen, wrap the pie tightly or place in a plastic freezer bag and place back in the freezer. Frozen, baked fruit pies will keep up to 4 months.
• To freeze an unbaked pie, wrap pie tightly or place in a plastic freezer bag (as you would a baked pie). Don't cut slits in the top crust. Unbaked fruit pies will keep in the freezer up to 3 months. When you're ready to bake, unwrap and carefully cut slits in the still-frozen top crust. Do not thaw. Bake at 425°F for 15 minutes. Reduce heat to 375°F and bake 30 to 45 minutes longer or until crust is golden brown and juice begins to bubble through the slits.
• To serve a frozen double-crust pie, unwrap and thaw at room temperature for 1 hour. Heat pie at 375°F on the lowest oven rack for 35 to 40 minutes or until warm.
   

Hi Cmonzingo,

Unfortunately Cate is right. We have found that cream pies don't freeze/thaw well at all. They do tend to separate. But, we have found that cream fillings or curds have a better chance of freezing well if they are made with flour as the thickener verses cornstarch which may be what they are using in commercially prepared frozen cream pies. If you’re up for a Betty Crocker test kitchen style trial you could do a test run like Granna said and replace the thickener with flour. Good Luck! Let us know how it goes!