Additives: Now the different flavors and any changes:
Coconut: just add one can of coconut except for a small handful to put on top.
Banana: Slice the bananas and dip in acidulated water, I usually just add a tablespoon of lemon juice to a cup of water then dip my slices in and out to drain. Then I layer the bananas in the bottom of the pie crust, then pour the filling over it. Takes 1-2 bananas
Pineapple cream pie: I small can of crushed pineapple drained well, then stir it into cooked filling.
Cherry Cream Pie: Take 1 jar of maraschino cherries and drain them and then roughly chop them. Stir them into filling with 1/2 teaspoon of almond extract
Chocolate: Add 4 ounces semisweet chocolate to pan with milk and then cook it as above. Please note it will look weird and more like freckly until right at the end, but I promise it will come together.
Peach cream: Add a drained can of peaches that have been diced.
And so on, you are limited only by your own imagination.
Now a couple of biggies as far as I am concerned. These recipes were made up when I was a little girl or before, at that time, milk was different and most families had their own source of milk. The pie will be just fine as it is written but to get closer to how they tasted when I was a little girl, use half and half in place of the milk. It will knock their socks off.
Also you are not limited in your meringue and whipping cream to the way it says. I like to use brown sugar instead of white sugar in my whipping cream for the fruit based pies. I also will sprinkle a wee bit of cinnamon in it also. At times I will put only half the amount of vanilla and add equal amount of almond extract. I also have been using the French vanilla extract a lot.