Of all my memories, the kind ones stand out as examples of how I want to live my life. What we do for others with a genuinely kind heart is a blessing to everyone—but most important to our own self, as a kind heart is the outcome of a loving soul. I can think of many times a kindhearted person made me feel worthy and important at a time when I was feeling unimportant and unworthy. If we decide to be kind in our everyday lives, we will undoubtedly see a difference in our own character, and how we feel about ourselves. And being kind in our words and actions influences others to do the same. For kindness is the magical core of love, faith, and gratitude.
There is nothing better on this earth than sharing a kind heart and a slice of delicious, homemade pie!
Mrs. Cochran’s Perfect Pecan Pie
Eat pie, love your neighbors.
As I was growing up in Michigan, our family lived in an older, quaint neighborhood with mature trees and well-manicured lawns. Through the years neighbors would come and go, but there was one couple who made a lasting impression on all of us. The Cochrans were a worldly middle-aged couple with no children of their own. I am certain that our lively family of seven probably seemed hectic to the reserved pair, although I think they enjoyed our chaos. All of us children loved the Cochrans and relished any opportunity to be invited into their serene home to listen to travel stories and eat cinnamon candy. I remember one special day when Mrs. Cochran asked my sister and me into her sun-filled kitchen for a piece of pecan pie. She served the creamy pie on delicate bone china with beautiful lace napkins, both family heirlooms, making two little girls feel so loved and special.
Recommended: Flaky Classic Piecrust, frozen (page 1)
Filling
3 eggs
½ cup sugar
½ cup dark brown sugar
½ teaspoon salt
3 tablespoons butter, melted
¾ cup dark corn syrup
1 tablespoon flour
1 cup whipping cream
1 teaspoon vanilla extract
2 tablespoons brandy
2 cups chopped or whole pecans
Garnish—Optional
Real maple syrup
- Preheat the oven to 375°F.
- In a medium mixing bowl, beat the eggs, sugars, salt, butter, corn syrup, flour and cream. Stir in the vanilla, brandy, and pecans. Pour into a frozen pie shell.
- Bake for 45–60 minutes or until the filling is set. Cool.
- Brush on maple syrup if desired.
The cream in this pie sets it apart!
Lenora’s Tomato Bacon Custard Pie
Eat pie, share the kindness.
At first glance I wasn’t too impressed when my mother gave me my grandmother’s old and worn cookbook. It seemed like a scrapbook filled with notes and recipes from newspapers, magazines, and the like. However, when I read the inscription letter that my grandmother wrote, I was filled with the warmth of a sweet friendship.
The cookbook had originally belonged to my grandmother’s dear friend Lenora, and was shared by them. Their friendship started in the early 1940s, when my grandparents’ farm didn’t have electricity, but did have a washing machine. Her new neighbor, Lenora, had electricity but no washing machine. So, like all good friends and neighbors, they shared their blessings. Grandma hauled her wringer washing machine over to Lenora’s back porch where each week they spent one whole day together, washing, ironing, cooking, and baking. They shared life’s troubles and triumphs while making soups, casseroles, and pies. When my grandmother was sick, Lenora came over and canned all her beans before they spoiled, and made food for a week for Grandma’s family. And they shared this cookbook, exchanging it back and forth, each adding recipes that struck their fancy.
When I opened up the cookbook and read the letters and food-spattered recipes, I got teary-eyed. I so understand the special bond that happens when folks cook together. Whether you are cooking or baking with your family, friends, or co-workers, life just becomes sweeter in the kitchen, especially when we cook for others! Grandma’s notes say that Lenora taught her to make creamed tomatoes, which were the inspiration for this pie.
Recommended: Flaky Classic Piecrust, frozen (page 1)
Crouton Topping
1 cup croutons, crushed using food processor or rolling pin
1 tablespoon butter, melted
Mix the ingredients together in a small bowl with a fork until crumbly. Set aside.
I love this pie for brunches and showers!
Filling
10 slices bacon, cooked and crumbled
1 tablespoon real maple syrup
½ cup chopped green onions
3 tomatoes, ripe and in season, cut into ½-inch slices, and seeded (use your thumb to extract seeds)
1 cup grated swiss cheese
1 cup grated white cheddar cheese
1½ cups half-and-half
2 eggs
1 teaspoon garlic salt
1/8 teaspoon pepper
½ teaspoon allspice
2 tablespoons white wine
1 teaspoon chopped fresh thyme
- Preheat the oven to 375°F.
- Mix the bacon with the maple syrup and sprinkle on the bottom of a frozen pie shell. Sprinkle the green onions over the bacon. Place the tomatoes over the bacon and onions. Sprinkle lightly with swiss and white cheddar cheeses.
- Combine the half-and-half, eggs, garlic salt, pepper, allspice, wine, and fresh thyme in a medium bowl until mixed thoroughly.
- Pour over the bacon-tomato filling, pressing down the filling so the egg mixture covers it completely.
- Sprinkle with the crouton topping and bake for approximately 45–60 minutes or until the center is set.
Faye’s Sweetie Potato Pie
Eat pie, be generous!
My dear friend Faye grew up in the 1950s and ’60s in a small town in Texas. She has wonderful memories of her loving family and neighbors getting together for dancing, Motown music, and delicious southern comfort food. Clearly, food, fun, and folly were constants in Wichita Falls. Faye’s mother was known for her sweet potato pies in particular, which were the best in town. Her pies were creamy and made with Texas sweet potatoes, with just the right amounts of nutmeg and butter.
When people started ordering her legendary pies for Thanksgiving, she baked for all who asked, charging no one for her efforts, for she considered the pies her gift to make. As more people heard about her sweet potato pies, her entire first floor transformed to a sea of pies every Thanksgiving eve. This lovely tradition went on for years, as she never could turn anyone away from one of her pie masterpieces, right up until the day she died. My friend Faye has such beautiful memories of her beloved mother: her sense of humor, her love for all things, and especially her generosity. Her mother understood the beauty of using your gifts, and giving back, and passed the legacy on to all who knew and loved her with this recipe.
Recommended: Sweetie-licious Cream Cheese Crust, frozen (page 2)
Filling
2 pounds sweet potatoes, cooked, peeled, and mashed
4 large eggs
¾ cup brown sugar
¼ cup butter, melted
2 teaspoons vanilla extract
2 teaspoons nutmeg
½ teaspoon salt
¼ teaspoon almond extract
½ teaspoon orange zest
1 cup half-and-half
- Preheat the oven to 350°F.
- In a large mixing bowl, using a handheld or stand mixer, combine the potatoes, eggs, brown sugar, and butter until well mixed. Add the vanilla, nutmeg, salt, almond extract, and orange zest; mix well. Add the half-and-half and mix well.
- Pour into an frozen pie shell and bake for 45–60 minutes or until the middle is almost set.
I used fresh sweet potatoes, cooled and peeled, for this recipe, but you can substitute the same amount of canned yams.
