
However, first and foremost, Marion Cunningham was a
teacher. She made the most clueless cook feel capable of creating a meal to
feed themselves, family and friends. Her book Learning to Cook with Marion Cunningham provided step
by step instructions so there is no question as to how a dish should be made.
Her Cooking with Children book opened the door to life-long cooking. And all of
her cookbooks featured ingredients that can be found in any supermarket. (Photo from her publisher's website.)
Marion Cunningham died on July 11. But her lessons and her
food will endure through generations.
Here is one of her recipes that is both easy to prepare and
wonderful to consume!
Crustless Coconut Custard Pie
Adapted from Learning to Cook with Marion Cunningham
2 cups milk
1 teaspoon baking powder
1/4 teaspoon salt
4 large eggs
1 cup sugar
1 1/2 teaspoons vanilla
1 cup sweetened packaged coconut, plus more for garnish
Powdered sugar, for garnish
Preheat the oven to 350 degrees F. Place the milk, flour,
baking powder, salt, eggs, sugar, and vanilla into a food processor and whiz
for three minutes. Add the 1 cup coconut and whiz again for 3 seconds.
Pour the mixture into a 10-inch pie pan and bake in the oven
for 30 minutes. Check to see if the pie is done by sticking a sharp knife into
the center. If it comes out clean, it’s done. If not, bake for an additional 5
minutes and check again.
Serve at room temperature or cold, cut into wedges. Dust
with powdered sugar and sprinkle with toasted coconut if desired. Also nice served with fresh fruit.
To toast coconut, sprinkle 1/4 cup coconut onto a baking
sheet. Place in the oven and bake until toasted, about 5 minutes. Keep an eye
on it, since the coconut will reach the burning stage quickly!
9 comments:
ahhh drool! Why do I do this to myself an hour after lunch!
LOL Emma, I just had some for breakfast!
Yum! I love everyday cakes. And I have some lonely, leftover coconut sitting in my pantry. I'm making this. Thanks for sharing!
I didn't really follow the Gourmet Live list of 50 Women Game-Changer exactly for this reason. I agree Marion Cunningham made many culinary contributions and this Crustless Coconut Custard Pie is one of my favorites!
Thanks for sharing, Linda...
I hope you don't mind Linda but I pinned her on my Retro Board on Pinterest.
I’ve had a very crazy week and missed commenting on so many posts….This looks so lovely! I make a Blender Coconut Custard Pie that I have been making for years, it calls for Bisquick and makes it’s own crust! I love Marion’s version so much more…will have to give it a try!
I agree with you about Marion Cunningham not making the list for Gourmet Live. She was so influential in the food world, more so than some of the other ladies that where chosen. A lovely tribute to a wonderful lady!
Making this right now as a surprise for the hubby. I always post pictures on my FB page when I make something delish.
Dear Linda, I love coconut custard pie. This looks like the kind of pie that my kids and I could finish in one sitting!
It was a favorite when I was growing up.
Thank you dear Linda for your kind visits through these past few months. It means so much to know you are being thought of and cared about. Blessings dear. Catherine xoxo
Catherine, thank you for you lovely comments. I'm glad things are starting to come together for you.
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