Coconut Cream Pie

I invented this recipe a couple of years ago and it's now a family favorite. The crust isn't homemade but the filling is. You can make banana cream pie with this recipe as well.

1 baked pie crust (I use Marie Calendars frozen crusts - better than homemade)
2/3 c. sugar
1/4 c. cornstarch
1/4 tsp. salt
2 1/2 c. milk
4 large egg yolks
2 T. butter (no substitutes - don't use margarine)
1 tsp. vanilla extract
1/4 tsp. coconut flavoring (optional)
1 cup shredded coconut

Bake pie crust according to package directions - set aside to cool. In a small saucepan, stir together the sugar, cornstarch and salt. Slowly whisk in the milk, a little at a time, making sure to dissolve the cornstarch (if you pour it in all at once, you will get big lumps that you won't be able to get out). Stir in the egg yolks. Cook mixture over medium high heat, whisking constantly, until mixture starts to thicken and boil. Once mixture thickens and begins to bubble, boil for 1 minute. Remove from heat and immediately pour mixture through a strainer into another bowl. Stir in the butter, flavorings and coconut. Pour into prepared pie crust. Cover with a piece of plastic wrap to prevent a skin from forming on top. Refrigerate before serving. Can serve with a dollop of whipped cream.

***TIP: For banana cream pie, omit the coconut flavoring and coconut and instead add 1-2 sliced fresh bananas.