Coconut and Banana Cream Pie

This is a recipe I've used before for coconut cream pie. This time I wanted to try it with a normal pie crust and a graham cracker crust since I prefer the graham cracker crusts. I also did the same with the banana cream pie. Most of the pie was gone when I remembered to take pictures so my mom took these of what was left of the pie. I love Marie Calendar's coconut cream pie but this is so much better!

Coconut Cream Pie

• 3/4 cup cornstarch
• 1 1/2 cups granulated sugar
• 1/2 teaspoon salt
• 4 cups milk, scalded
• 2 eggs, beaten
• 1 1/2 teaspoons vanilla
• 2 tablespoons butter
• 1/2 teaspoon coconut extract
• 1 cup coarsely shredded fresh coconut
  
• (I use 2 c. (1 3/4 c. in pie and 1/4 c. on top); I also toast it in the oven)
  
• 1 baked 10-inch pie shell
• 4 cups whipped cream

Preparation:

Combine cornstarch, sugar and salt; mix well. Gradually stir scalded milk into cornstarch mixture. Bring to a boil, stirring constantly, and boil for two minutes, or until thickened and shiny. Add a small amount of the hot mixture to eggs and beat until well blended. Return to pan and beat for two minutes over medium heat until slightly thickened, being careful not to let mixture curdle. Remove from heat and add vanilla and butter, mixing until smooth. Place plastic wrap directly over filling; set aside to cool.
Add coconut extract and half the coconut to the cooled pie filling. Pour filling into pie shell; chill. Spread whipped cream over pie, mounding in center. Sprinkle with remaining coconut. Coconut cream pie recipe makes one 10-inch pie.

(To make a Banana Cream Pie omit the coconut and coconut extract and layer sliced banana's and the cream filling)

Graham Cracker Pie Crust

2 C. Graham Cracker Crumbs
1 stick butter, melted
2 T. sugar

Mix sugar and crumbs. Add butter and mix with fork until combined. Press in 10-inch pie pan and up the sides. Bake at 325 for 10 minutes. Cool.