For me the very best thing about growing older has been recognizing the importance of my faith and the beautiful power that resonates from my soul. It has energized me like no yoga class ever could. Having faith in all people, believing in them and yourself, is truly another secret to life. Faith affirms our purpose and also reminds us that we are never alone. Its presence in our hearts allows us to see beyond melancholy days, through to glorious tomorrows. Faith lets us appreciate our past, accept our present, and anticipate our future.

Our lives should be filled with faith: in God, ourselves, our neighbors, and our ability to make a lovely piecrust!

Johnny’s Creamy Coconut Cream Pie

Eat pie, never stop trying.

One of my most memorable dates with my then-future husband was a picnic in the park. I wanted to display my cooking talents to my new beau, so I planned to make everything myself: fried chicken, coleslaw, baked beans, and coconut cream pie. I had helped my mom in the kitchen my whole life, so none of this was daunting for me—except the elusive piecrust.

I spent an hour trying to roll out the pie dough, but had failed miserably each and every time. I was ready to quit when my mother walked into the kitchen after a long day at work. She saw my despair and patiently taught me the art of pie baking.

The pie was delicious, the picnic a success, and we were engaged a few short years later. To this day, my husband claims he was ready to ask me to marry him at our first picnic, because I made such a delicious pie. Oh, the power of pie.

Recommended: Sweetie-licious Coconut Graham Cracker Crust (page 3)

Filling

1¹/₃ cups from a 15-ounce can cream of coconut (the kind used as an alcoholic drink mixer)

2 cups whole milk

4 egg yolks

¼ cup cornstarch

Dash of salt

1 tablespoon butter

1 cup sweetened shredded coconut

½ teaspoon vanilla extract

¼ teaspoon almond extract

1. Mix the cream of coconut, milk, egg yolks, cornstarch, and salt in a medium pan.
2. Cook on medium heat, stirring constantly until thick.
3. Remove from the heat and add the butter, coconut, and vanilla and almond extracts.
4. Pour the filling into a piecrust and refrigerate for at least 3 hours.

Always use real butter, not margarine, in these recipes, as well as whatever milk or cream is called for. Substituting skim milk can affect the pie’s texture, flavor, and overall success.

The Farmette’s Blueberry Basil Cream Pie

Eat pie, believe in yourself.

I remember how excited I was when we bought our old farmhouse, which came complete with barns, fruit trees, and berry bushes. It was a dream come true. I could hardly wait to cook and bake new creations for my lovely family with our own produce! As we expanded our gardens, my husband and I planted lots of herbs with our vegetables, as I loved the taste of fresh herbs in my cooking. As the summers passed and I became more confident and creative with my pies and jams, I blended the fragrant essence of the herbs and citrus zest with the sweet, homegrown fruits to make amazing taste sensations. Soon I started selling my work at farm markets and local high-end restaurants, with my blueberry, basil, and lime jam being a customer and chef favorite and the inspiration for this pie. There have been skeptics about this combination of flavors—until they try it, and then they become believers too!

“The principal part of faith is patience.”

—George MacDonald

Recommended: Flaky Classic Piecrust, frozen (page 1)

1. Preheat the oven to 375°F.
2. Line a frozen piecrust with one layer of aluminum foil and fill with one layer of uncooked pasta.
3. Bake in the oven until the bottom of the crust is light brown, approximately 25 minutes.
4. Carefully lift the foil from the crust. Let the crust cool.
5. Continue with the filling directions on next page.

Filling

2½ cups whole milk

3 egg yolks

1 cup sugar

¼ cup cornstarch

Dash of salt

1 tablespoon butter

1 tablespoon vanilla extract

1. Mix the milk, egg yolks, sugar, cornstarch, and salt in a medium pan.
2. Cook on medium heat, stirring constantly until thick.
3. Add the butter and vanilla.
4. Pour the filling into the piecrust.
5. Refrigerate for at least 3 hours.

Fresh Blueberry Glaze

1½ cups fresh blueberries, mashed

1 cup sugar

¾ cup water

¼ cup cornstarch, sifted

6 large fresh basil leaves, preferably in cheesecloth herb bag

1 teaspoon fresh lime juice

¼ teaspoon fresh orange zest

4 cups fresh blueberries

Garnish—Optional

Fresh basil leaves

1. Mix the mashed blueberries, sugar, water, and cornstarch in a large pan on medium heat.
2. Stir constantly until thick and boiling.
3. Add the basil leaves in a cheesecloth bag or tied together. Carefully stir for 1 minute, then remove from the heat.
4. Remove the basil leaves. Add the lime juice and orange zest.
5. Refrigerate for 3 hours.
6. In a large bowl, mix the glaze with 4 cups fresh blueberries. Pour over the pie filling.
7. Garnish with fresh basil leaves. Keep refrigerated. Best eaten on the first day.

Always use the best ingredients you can buy. Quality ingredients guarantee a quality pie!