Bake pie shells according to package directions

Place milk, 125 grams sugar and vanilla extract in thick bottomed sauce pan, bring to boil, do not disturb sugar. As soon as it begins to boil stir with wooden spoon. Remove from heat and set aside

In a large heat proof bowl using a whisk beat the egg yolks and whole eggs.

Combine the cornstarch and remaining 125 grams of sugar and whisk into the eggs until perfectly smooth.

Temper the egg mixture by slowly whisking in the hot milk in a slow thin stream.

Return this mixture to the heat and bring to boil over medium high heat, stirring constantly until the mixture begins to boil and thickens. This happens quite quickly.

Stir in the butter until completely melted and blended in.

You can know divide this vanilla custard between the prepared pie shells or see notes below to customize the custard filling to make a chocolate, coconut or banana cream pie.

To garnish pies, whip the whipping cream until stiff peaks form and spread or pipe on top of pies as you wish.