Anonymous wrote:You could do a French silk pie, packing the baked crust and filling separately, then assemble upon arrivals
But Apple, pumpkin would also be fine

I would not travel with unfilled pie shell, will break en route

Anonymous wrote:If your crust is soggy it’s not cooked correctly

+1

Anonymous wrote:You could do a French silk pie, packing the baked crust and filling separately, then assemble upon arrivals
But Apple, pumpkin would also be fine

French silk is one pie I would NOT recommend. You don't want those raw eggs sitting around in the car for hours.

Apple, pumpkin, pecan would all be fine. I think I'd do pecan because it's pretty firm once set, so would travel well.

Apple and pumpkin are softer and seem like it could get messy.

Though really, I'd make it on Wednesday night after you arrive. Bring all the ingredients.

If your crust is soggy it’s not cooked correctly

This cake is super delicious the second or third day. Add the caramel sauce on top before serving. Make sure to use the gelatin in the cream so it doesn’t weep. You could put it in a cooler for the trip (I don’t think you’d even need ice) but it would be fine unless you keep your car super hot for the drive. It may be my favorite thanksgiving dessert ever.

https://www.google.com/amp/s/www.epicurious.com/recipes/food/views/pumpkin-roll-cake-with-toffee-cream-filling-and-caramel-sauce-911/amp

Make a glazed bundt cake, which will travel well and be better after sitting (once the glaze/syrup has had time to sink in)