I'm taking a coconut cream pie to my MIL's for Easter. Having not made it in a bit, I'm looking at it tonight to see what I can do ahead of time since we'll be at church all Easter morning. I'm going to make the dough for the crust on Friday and bake it off on Saturday. I was thinking that I could make the filling on Saturday, too, and fill the pie and top with whipped cream on Sunday. But in reading the recipe it specifically says to fill the crust and cover and chill overnight. Why? Is there some reason that you would want to do this? Doesn't it seem like it would dampen the crust at least a bit? BTW, I'll be using the CI Vodka crust. I haven't made this in a really long time and don't remember what I did before. Thanks so much!