You can freeze any cream pie, but be sure to thaw in the fridge or the custard could separate and you'd have water on top and beneath. Also, if you use a recipe that has flour or cornstarch, that is better for freezing than recipes that rely solely on egg yolks for thickening. The starch stabilizes the custard to make it less likely to separate. They'll keep for up to 2 months, but are better if you have them sooner.
Also, if you want to make sure your crust stays nice and crisp and flaky, brush a layer of melted chocolate (or white chocolate) over the crust before pouring in the coconut custard. This will keep the crust from getting soggy and add a delicious extra flavor.
at 6:26 PM on Oct. 29, 2008