Papi's Coconut and Banana Cream Pies

Papi makes and sells these pies and they are always a treat! Our chicken eggs are a dark orange color so our pies turn out very yellow like this. If you use regular store eggs, it will turn out more white in color. 

1 baked 9 inch pie crust, or 2 if making banana cream (because the bananas fill it up a lot).

3/4 c. sugar
1/4 c. cornstarch (or 1/2 c. flour)
3 c. milk
4 egg yolks 
1 Tbsp butter
1 tsp vanilla
1 c. coconut (if doing coconut cream pie)
2 yellow bananas (ripe but no brown spots)

Mix sugar and cornstarch in saucepan and add milk. Heat slowly stirring constantly with whisk and heat-safe spoon or spatula. Once it reaches a boil, let it boil for 2 minutes. Temper the egg yolks back and forth into the milk sugar mixture. Let boil for 2 more minutes then remove from heat and add the butter, vanilla, and coconut. (When vanilla is added it will cause the mixture to bubble up). Make sure it is all mixed in and then pour into the baked pie crust. Garnish with whip cream and a sprinkling of toasted coconut. 

If doing banana cream, only difference is that instead of coconut, you first slice bananas into the baked and cooled crust, covering the bottom, before filling with the cream part of the pie. By doing this you will take up a lot of the room and be able to make 2 pies. Make sure the bananas are completely covered so they won't turn brown. Garnish with whip cream.