Banana, Coconut, or Chocolate Cream Pie

This is super easy to make and oh so good!!

1 graham cracker crust or for chocolate lovers Oreo crust
1 2/3 cup of water
3 TBSN cornstarch
3 egg yolks
1 can of sweetened condensed milk
2 TBSN of butter
1 tsp of vanilla
2 to 3 bananas (for Banana Cream Pie)
1/4 Cup coconut (for Coconut Cream Pie)
5 TBSN baking coco (for Chocolate Cream Pie)
1 small container of cool whip

Banana Cream Pie
Cut bananas up into slices. Dip into lemon juice to keep from getting brown. Line bottom of crust with bananas and refrigerate the rest. Take the cornstarch and 1 2/3 cup of water and mix together until cornstarch dissolves. Bring to a boil over medium to low heat the cornstarch mix, egg yolks, and condensed milk. Stirring constantly and bring to a boil. Remove from burner. Stir in butter and vanilla into cream until butter melts. Add mix to crust and refrigerate for 1 hour. Add cool whip to your liking on top of pie and put the rest of the slices of bananas on top.

Coconut Cream Pie
Replace the bananas with coconut. Place coconut in a oven save dish, put in oven on 250 for about 5 to 10 minutes or until golden brown. Take about half of the 1/4 Cup and place on bottom of pie shell. Add cream. Refridgerate. Cool Whip and then sprinkle other half on top.

Chocolate Cream Pie
Omit bananas and coconut. Add to water and cornstarch mixture the 5 TBSN of Coco. Wisk this until smooth. Follow the rest of the cream recipe. For Chocolate lovers try an Oreo Crust and shave some chocolate on top of cool whip.

The recipe is so versitile, so have fun with it and if you can think of any other flavors let me know!