How can I reach someone in the Consumer Affairs department?
Please visit our contact us page and use the form to send us a question or comment via email. You can call us toll-free at: 1-800-323-7117. Please leave us a message and we'll get back to you.
Where can I find Sara Lee frozen desserts in my market?
You can find delicious Sara Lee frozen desserts in most grocery stores and super centers. Please use our store locator to find the stores near you that carry Sara Lee.
Can I order directly from you?
Unfortunately, no. We do not sell Sara Lee frozen desserts directly to consumers. If you are a grocery retailer or wholesaler interested in carrying Sara Lee frozen desserts, please connect with us through our contact us page and we will put you in touch with a sales contact to assist you further.
Where can I find information about Sara Lee fresh breads and/or refrigerated deli meats?
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Sara Lee fresh breads are produced by Bimbo Bakeries USA. For product information, check out their website. You can also contact Bimbo Bakeries at 1-800-984-0989 or by visiting https://www.bimbobakeriesusa.com/.
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Sara Lee refrigerated deli meats are produced by Tyson Foods. For product information, check out their website. You can also contact Tyson Consumer Relations at 1-800-233-6332 or by visiting https://www.tyson.com/contact-us/.
Where can I find Sara Lee foodservice products?
You can learn more about our Sara Lee foodservice products at our website. If you are a foodservice restaurant or distributor interested in carrying Sara Lee frozen desserts, please connect with us through our contact us page and we will put you in touch with a sales contact to assist you further.
Can Sara Lee frozen desserts be refrozen after they are thawed?
All Sara Lee frozen desserts should be stored frozen until ready to use. Do not refreeze any Sara Lee frozen desserts after they have been thawed.
Can I bake a Sara Lee pie if it is thawed?
All Sara Lee frozen unbaked pies should be stored frozen until ready to bake. To bake the best possible pie, always follow the instructions found on the back panel of each package.
What is the shelf life of Sara Lee frozen desserts?
Please refer to the “Best By” date on each Sara Lee frozen dessert package. You can locate the “Best By” date on one of the side panels and the date will be in the format MM/DD/YY or MMM/DD/YY.
How long do Sara Lee frozen desserts last after thawed?
All Sara Lee frozen desserts should be stored frozen until ready to use. Do not refreeze any Sara Lee frozen desserts after they have been thawed.
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Sara Lee Pound Cakes ‐ After a pound cake has been thawed, store remaining cake covered in the refrigerator for up to 5 days.
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Sara Lee Classic or French Style Cheesecakes ‐ After a cheesecake has been thawed, stored remaining cake covered in the refrigerator for up to 4 days. Do not refreeze or hold at room temperature.
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Sara Lee New York Style Cheesecakes ‐ After a cheesecake has been thawed, stored remaining cake covered in the refrigerator for up to 5 days.
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Sara Lee Crème Pies ‐ After a crème pie has been thawed, stored remaining pie covered in the refrigerator for up to 3 days. Do not refreeze or hold at room temperature.
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Sara Lee Fruit Pies ‐ After a pie has been baked, wrap remaining pie portions in foil and store at room temperature for up to 2 days or refrigerated for up to 4 days.
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Sara Lee Seasonal Pies ‐ After a seasonal Pumpkin or Sweet Potato pie has been baked, wrap remaining portions of pie in foil and store at room temperature for up to 2 days or refrigerated for up to 4 days. After baking, wrap remaining portions of Pecan pie and store at room temperature for 4 days or refrigerated for 5 days.
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Sara Lee Coffee Cakes ‐ After a coffee cake has been thawed, store remaining cake covered at room temperature for up to 3 days. Wrap unthawed portions in foil wrap and return to the freezer.
Where can I find baking instructions and tips for Sara Lee frozen desserts?
All baking and preparation instructions can be found on the back panel of each package. Always follow the instructions on the package. Pies have different preparation instructions. Below are complete baking instructions for each pie.
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Sara Lee Unbaked Apple Pie
- Preheat oven to 400°F with a baking sheet placed on the center rack. Keep your pie frozen until ready to bake. When ready to bake, remove the frozen pie from the carton and remove the plastic overwrap. Cut four 1-inch slits between the center of the top crust and the crimped edge.
- Place the frozen pie on the preheated baking sheet on the center rack of the oven. Baking a pie on a baking sheet helps the crust to bake more evenly. Covering your baking sheet with aluminum foil will allow for easier clean up.
- Bake at 400°F for 60-65 minutes or until crust is an even golden brown. Check your pie after 45 minutes. If necessary, cover the edges of the crust with aluminum foil to avoid excess browning. Do not cover the center of the pie. Ovens vary so adjust time and temperature as necessary. Use a baking thermometer to check that the pie is cooked to an internal temperature of 165°F.
- Remove the baked pie from the oven while it is still on the baking sheet. CAUTION – never handle pie pans by the edges because the filling is HOT.
- Cool the pie in room temperature on a baking sheet before cutting and serving. Cooling time is about 45 minutes for a warm pie or 2 hours for cooler pie. Cover unused baked pie portions with foil wrap and store for up to 2 days at room temperature or up to 4 days when refrigerated.
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Sara Lee Unbaked Blueberry Pie
- Preheat oven to 400°F with a baking sheet placed on the center rack. Keep your pie frozen until ready to bake. When ready to bake, remove the frozen pie from the carton and remove the plastic overwrap. Cut four 1-inch slits between the center of the top crust and the crimped edge.
- Place the frozen pie on the preheated baking sheet on the center rack of the oven. Baking a pie on a baking sheet helps the crust to bake more evenly. Covering your baking sheet with aluminum foil will allow for easier clean up.
- Bake at 400°F for 55-60 minutes or until crust is an even golden brown. Check your pie after 45 minutes. If necessary, cover the edges of the crust with aluminum foil to avoid excess browning. Do not cover the center of the pie. Ovens vary so adjust time and temperature as necessary. Use a baking thermometer to check that the pie is cooked to an internal temperature of 165°F.
- Remove the baked pie from the oven while it is still on the baking sheet. CAUTION – never handle pie pans by the edges because the filling is HOT.
- Cool the pie in room temperature on a baking sheet before cutting and serving. Cooling time is about 45 minutes for a warm pie or 2 hours for cooler pie. Cover unused baked pie portions with foil wrap and store for up to 2 days at room temperature or up to 4 days when refrigerated.
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Sara Lee Unbaked Cherry Pie
- Preheat oven to 400°F with a baking sheet placed on the center rack. Keep your pie frozen until ready to bake. When ready to bake, remove the frozen pie from the carton and remove the plastic overwrap. Cut four 1-inch slits between the center of the top crust and the crimped edge.
- Place the frozen pie on the preheated baking sheet on the center rack of the oven. Baking a pie on a baking sheet helps the crust to bake more evenly. Covering your baking sheet with aluminum foil will allow for easier clean up.
- Bake at 400°F for 55-60 minutes or until crust is an even golden brown. Check your pie after 45 minutes. If necessary, cover the edges of the crust with aluminum foil to avoid excess browning. Do not cover the center of the pie. Ovens vary so adjust time and temperature as necessary. Use a baking thermometer to check that the pie is cooked to an internal temperature of 165°F.
- Remove the baked pie from the oven while it is still on the baking sheet. CAUTION – never handle pie pans by the edges because the filling is HOT.
- Cool the pie in room temperature on a baking sheet before cutting and serving. Cooling time is about 45 minutes for a warm pie or 2 hours for cooler pie. Cover unused baked pie portions with foil wrap and store for up to 2 days at room temperature or up to 4 days when refrigerated.
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Sara Lee Unbaked Dutch Apple Pie
- Preheat oven to 400°F with a baking sheet placed on the center rack. Keep your pie frozen until ready to bake. When ready to bake, remove the frozen pie from the carton and remove the plastic overwrap. Open the streusel packet and using a fork, break up streusel topping while spreading it evenly over the pie.
- Place the frozen pie on the preheated baking sheet on the center rack of the oven. Baking a pie on a baking sheet helps the crust to bake more evenly. Covering your baking sheet with aluminum foil will allow for easier clean up.
- Bake at 400°F for 60-65 minutes or until crust is an even golden brown. Check your pie after 45 minutes. If necessary, cover the edges of the crust with aluminum foil to avoid excess browning. Do not cover the center of the pie. Ovens vary so adjust time and temperature as necessary. Use a baking thermometer to check that the pie is cooked to an internal temperature of 165°F.
- Remove the baked pie from the oven while it is still on the baking sheet. CAUTION – never handle pie pans by the edges because the filling is HOT.
- Cool the pie in room temperature on a baking sheet before cutting and serving. Cooling time is about 45 minutes for a warm pie or 2 hours for cooler pie. Cover unused baked pie portions with foil wrap and store for up to 2 days at room temperature or up to 4 days when refrigerated.
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Sara Lee Unbaked Mince Pie
- Preheat oven to 400°F with a baking sheet placed on the center rack. Keep your pie frozen until ready to bake. When ready to bake, remove the frozen pie from the carton and remove the plastic overwrap. Cut four 1-inch slits between the center of the top crust and the crimped edge.
- Place the frozen pie on the preheated baking sheet on the center rack of the oven. Baking a pie on a baking sheet helps the crust to bake more evenly. Covering your baking sheet with aluminum foil will allow for easier clean up.
- Bake at 400°F for 55-60 minutes or until crust is an even golden brown. Check your pie after 45 minutes. If necessary, cover the edges of the crust with aluminum foil to avoid excess browning. Do not cover the center of the pie. Ovens vary so adjust time and temperature as necessary. Use a baking thermometer to check that the pie is cooked to an internal temperature of 165°F.
- Remove the baked pie from the oven while it is still on the baking sheet. CAUTION – never handle pie pans by the edges because the filling is HOT.
- Cool the pie in room temperature on a baking sheet before cutting and serving. Cooling time is about 45 minutes for a warm pie or 2 hours for cooler pie. Cover unused baked pie portions with foil wrap and store for up to 2 days at room temperature or up to 4 days when refrigerated.
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Sara Lee Unbaked Peach Pie
- Cool the pie in room temperature on a baking sheet before cutting and serving. Cooling time is about 45 minutes for a warm pie or 2 hours for cooler pie. Cover unused baked pie portions with foil wrap and store for up to 2 days at room temperature or up to 4 days when refrigerated.
- Place the frozen pie on the preheated baking sheet on the center rack of the oven. Baking a pie on a baking sheet helps the crust to bake more evenly. Covering your baking sheet with aluminum foil will allow for easier clean up.
- Bake at 400°F for 60-65 minutes or until crust is an even golden brown. Check your pie after 45 minutes. If necessary, cover the edges of the crust with aluminum foil to avoid excess browning. Do not cover the center of the pie. Ovens vary so adjust time and temperature as necessary. Use a baking thermometer to check that the pie is cooked to an internal temperature of 165°F.
- Remove the baked pie from the oven while it is still on the baking sheet. CAUTION – never handle pie pans by the edges because the filling is HOT.
- Cool the pie in room temperature on a baking sheet before cutting and serving. Cooling time is about 45 minutes for a warm pie or 2 hours for cooler pie. Cover unused baked pie portions with foil wrap and store for up to 2 days at room temperature or up to 4 days when refrigerated.
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Sara Lee Unbaked Pumpkin Pie
- Preheat oven to 375°F with a baking sheet placed on the center rack. Keep your pie frozen until ready to bake. When ready to bake, remove the frozen pie from the carton and remove the plastic overwrap. Place the frozen pie on the preheated baking sheet on the center rack of the oven. Baking a pie on a baking sheet helps the crust to bake more evenly. Covering your baking sheet with aluminum foil will allow for easier clean up.
- Bake at 375°F for 70-75 minutes or until the crimped edges are a golden brown and the outer edges of the filling have a firm set. Some browning of the filling is normal. The center of the pie filling (the middle 4-5 inches) will still have a soft set and when shaken, will shake like a gelatin consistency. The center filling will firm during cooling; do not overbake. If the filling edges are not firm, continue baking for an additional 3-5 minutes. If necessary, cover the edges of the crust with aluminum foil to avoid excess browning. Do not cover the center of the pie. Ovens vary so adjust time and temperature as necessary. Use a baking thermometer to check that the pie filling is cooked to an internal temperature of 180°F.
- Remove the baked pie from the oven while it is still on the baking sheet. CAUTION – never handle pie pans by the edges because the filling is HOT.
- Cool the pie in room temperature on a baking sheet before cutting and serving. Cooling time is about 2 hours before cutting and serving. Cover unused baked pie portions with foil wrap and store for up to 3 days in a refrigerator. Do not store unused baked pie portions at room temperature.
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Sara Lee Unbaked Raspberry Pie
- Preheat oven to 400°F with a baking sheet placed on the center rack. Keep your pie frozen until ready to bake. When ready to bake, remove the frozen pie from the carton and remove the plastic overwrap. Cut four 1-inch slits between the center of the top crust and the crimped edge.
- Place the frozen pie on the preheated baking sheet on the center rack of the oven. Baking a pie on a baking sheet helps the crust to bake more evenly. Covering your baking sheet with aluminum foil will allow for easier clean up.
- Bake at 400°F for 55-60 minutes or until crust is an even golden brown. Check your pie after 45 minutes. If necessary, cover the edges of the crust with aluminum foil to avoid excess browning. Do not cover the center of the pie. Ovens vary so adjust time and temperature as necessary. Use a baking thermometer to check that the pie is cooked to an internal temperature of 165°F.
- Remove the baked pie from the oven while it is still on the baking sheet. CAUTION – never handle pie pans by the edges because the filling is HOT.
- Cool the pie in room temperature on a baking sheet before cutting and serving. Cooling time is about 45 minutes for a warm pie or 2 hours for cooler pie. Cover unused baked pie portions with foil wrap and store for up to 2 days at room temperature or up to 4 days when refrigerated.
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Sara Lee Fully Baked Southern Pecan Pie
This pie is FULLY BAKED. To serve, thaw or heat pie as follows:
- TO THAW & SERVE WHOLE PIE: Thaw pie for 4 hours at room temperature or covered, overnight in the refrigerator.
- TO HEAT WHOLE PIE (CONVENTIONAL OVEN): Preheat oven to 350°F with a baking sheet placed on the center rack. Keep your pie frozen until ready to bake. When ready to bake, remove the frozen pie from the carton and remove the plastic overwrap. Place the frozen pie on the preheated baking sheet on the center rack of the oven. Baking a pie on a baking sheet helps the crust to bake more evenly. Covering your baking sheet with aluminum foil will allow for easier clean up. Bake at 350°F for 15-20 minutes for a warm pie. Ovens vary so adjust time and temperature as necessary. Remove the warmed pie from the oven while it is still on the baking sheet. CAUTION – never handle pie pans by the edges because the filling is HOT.
- TO MICROWAVE SINGLE SLICE: When ready to heat, remove the frozen pie from the carton and remove the plastic overwrap. Slice frozen pie on cutting board. Place 1 slice on a microwave-safe plate and heat for about 35 seconds. Let stand for 1 minute before serving. Filling may be hot. Microwaves vary so adjust time as necessary.
- Cover ungarnished and unused pie portions with foil wrap and store for up to 4 days at room temperature or up to 5 days when refrigerated.
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Sara Lee Unbaked Sweet Potato Pie
- Preheat oven to 400°F with a baking sheet placed on the center rack. Keep your pie frozen until ready to bake. When ready to bake, remove the frozen pie from the carton and remove the plastic overwrap. Place the frozen pie on the preheated baking sheet on the center rack of the oven. Baking a pie on a baking sheet helps the crust to bake more evenly. Covering your baking sheet with aluminum foil will allow for easier clean up.
- Bake at 400°F for 60-65 minutes or until the crimped edges are a golden brown and the outer edges of the filling have a firm set. Some browning of the filling is normal. The center of the pie filling (the middle 4-5 inches) will still have a softer, semi-firm set and when shaken, will shake like a gelatin consistency. The center filling will firm during cooling; do not overbake. If the filling edges are not firm, continue baking for an additional 3-5 minutes. If necessary, cover the edges of the crust with aluminum foil to avoid excess browning. Do not cover the center of the pie. Ovens vary so adjust time and temperature as necessary. Use a baking thermometer to check that the pie filling is cooked to an internal temperature of 180°F.
- Remove the baked pie from the oven while it is still on the baking sheet. CAUTION – never handle pie pans by the edges because the filling is HOT.
- Cool the pie in room temperature on a baking sheet before cutting and serving. Cooling time is about 2 hours before cutting and serving. Cover unused baked pie portions with foil wrap and store for up to 3 days in a refrigerator. Do not store unused baked pie portions at room temperature.
Are there different baking instructions for high altitude?
Consumers have not reported issues with baking Sara Lee pies at higher altitudes. As such, we do not recommend adjusting the baking instructions on the package. If you experience issues while baking pies at altitude, please let us know.
How can I customize a Sara Lee pie to make it more of my own?
That’s right, you don’t have to simply bake and serve. There are many ways for you to make your Sara Lee frozen dessert to your own. Check out some of our suggestions on our tips page, see recipes that we thought were worth sharing, follow us on Instagram or Pinterest where we have tons of inspirational ideas, or investigate ideas online on your own.
Which Sara Lee frozen dessert packages are recyclable?
Always check with your local recycling office to see what is accepted in your area.
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Outer paperboard cartons used in Sara Lee Cheesecakes, Coffee Cakes and Pies are recyclable in most areas if the paperboard has not come into contact with food.
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Aluminum pans used to hold Sara Lee Pound Cakes, Cheesecakes and Pies are recyclable in most areas if the pans have been cleaned of all food remnants.
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Coated paperboard lids used to cover Sara Lee Pound Cakes and Cheesecake are not recyclable in most areas.
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Paper sleeves and poly wrappers used to cover Sara Lee Cheesecakes and Pies are not recyclable in most areas.
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Pans and poly wrappers used in Sara Lee Coffee Cakes are not recyclable in most areas.
Which Sara Lee frozen desserts are Kosher?
The following Sara Lee frozen desserts are Kosher compliant:
Which Sara Lee frozen desserts are free of artificial flavors?
The following Sara Lee frozen desserts are free of artificial flavors:
Which Sara Lee frozen desserts are free from colors from artificial sources?
The following Sara Lee frozen desserts are free of colors derived from artificial sources:
Which Sara Lee frozen desserts are high fructose corn syrup free?
The following Sara Lee frozen desserts do not use high fructose corn syrup:
Which Sara Lee frozen desserts have allergens?
All Sara Lee frozen desserts contain wheat/wheat gluten and at least one other food allergen. All allergens in a product are identified on that product’s label. You may also refer to each product page for more information about allergens.
Is there a cross contamination risk regarding allergens?
Sara Lee frozen desserts are produced on lines that run baked goods containing coconut, egg, milk, peanut, soy, tree nut, and wheat allergens.
Sara Lee bakeries follow robust allergen controls and sanitation procedures developed in accordance with U.S. Food and Drug Administration (FDA) Good Manufacturing Practices (GMPs). Our bakeries schedule all production in a manner to minimize allergen changeovers, and sufficient time is provided to ensure appropriate cleaning and sanitation to prevent cross-contamination.
Please review each product website page or package for more information about specific allergen information. If you have any additional questions, please do not hesitate to contact us.
Which Sara Lee frozen desserts contain partially hydrogenated oils?
All Sara Lee frozen desserts are baked without using partially hydrogenated oils.
Which Sara Lee frozen desserts contain peanut or other nut allergies?
The following Sara Lee frozen desserts contain tree nuts:
Which Sara Lee frozen desserts contain sesame?
All Sara Lee frozen desserts are baked without using sesame, sesame oil or sesame derivatives.
Where do the mono and diglycerides come from in Sara Lee frozen desserts?
When present, Sara Lee frozen desserts use mono and diglycerides sourced from vegetable oils.
What type of gelatin is used in Sara Lee frozen desserts?
The following Sara Lee frozen desserts contain gelatin sourced from beef:
Which Sara Lee frozen desserts contain pork and beef by-products?
The following Sara Lee frozen desserts contain gelatin sourced from beef:
