This pie filling can be used for Vanilla Cream pie, Banana Cream Pie, Coconut Cream Pie, and Chocolate pie.
Whisk together the 2 eggs plus the 2 egg yolks in a medium bowl and set aside.
In a heavy, medium saucepan add sugar, cornstarch and salt, and whisk to combine.
Pour the milk into the dry ingredients and whisk to combine thoroughly, you do not want lumps.
Place on medium high heat and whisk continuously until thickened, about 5 minutes.
Once mixture has thickened, reduce heat to medium and continue stirring.
Cook an additional 6 minutes, then remove from heat.
Slowly drizzle 1 cup of the hot mixture into the eggs, whisking vigorously, to temper the eggs.
Add egg mixture into the pot while whisking and return to medium high heat for 2 minutes whisking continuously.
Remove from heat, transfer to a large heat proof bowl, stir in the butter and vanilla until the butter is melted.
Cover surface with plastic wrap and chill down to room temperature before adding to a blind baked and cooled pie crust.
Chef's notes: Banana Cream Pie: Add ½ of filling, layer with sliced bananas, pour the rest of the filling on top. Top with sliced bananas, then top with whipped cream or meringue. Coconut Cream Pie: Add 1 cup unsweetened coconut to the dry ingredients. Chocolate Cream Pie: Add 8oz. good quality Semi-sweet chocolate, chopped, at the same time you add the butter and vanilla.