Farrah Fawcett's Coconut Cream Pie & Hilarious Super Bowl SpotJan 31, 2014
Farrah Fawcett's Coconut Cream Pie & Hilarious Super Bowl Spot
We’d like to wish happy birthday to Farrah Fawcett, who would’ve been 67 this past Sunday. The former Charlie’s Angel and iconic '70s bombshell was known not only for her signature feathered flip (which she supposedly styled herself, her highlights achieved through an occasional sprinkle of lemon juice), but also her lively sense of humor. In a 1977 interview with TV Guide, the star joked: "When [Charlie’s Angels] was number three, I thought it was our acting. When we got to be number one, I decided it could only be because none of us wear a bra."
In case you’re not convinced, wait ‘til you see the video below. In addition to heading up Charlie’s Angels, in 1973, Fawcett also starred in one of TIME magazine’s 10 most embarrassing celebrity commercials of all time, which just so happens to have been a Super Bowl spot. Not to Monday morning quarterback, but this ad is pretty darn cringe-worthy, and yet utterly hilarious. The typical awkward '70s catchline? “Let Noxzema cream your face!” (Which Fawcett sings through a grin as she slathers shaving cream all over football player Joe Namath’s face.) Supposedly, the commercial is “a play on how guys on the gridiron get creamed by tackles." Tell us, does the vintage plug top last night’s $4 million promos?
Speaking of Farrah Fawcett and loads of whip, we can’t get enough of the leading lady’s coconut cream pie recipe. It’s a cinch to make, and a yummy way to neutralize the spice from last night’s wing extravaganza as you re-watch all the highlights.
1 frozen ready-to-bake pie crust (9-inch)
1 cup whole milk
1 cup granulated sugar
2 tablespoons of corn starch
13.5 oz. unsweetened coconut milk
1 cup sweetened flaked coconut
1. Preheat oven to 325 F.
2. In a medium-sized bowl whisk eggs thoroughly. Whisk in whole milk slowly to combine. In another medium-sized bowl, whisk the sugar and corn starch together.
3. Whisk in the coconut milk. Whisk the egg/milk mixture into the coconut mixture making sure the combined mixture is smooth and there are no lumps.
4. Place the frozen pie crust on the bottom rack of the preheated oven. Carefully add the combined coconut mixture. Top with 1/2 cup of the flaked coconut.
5. Bake for 30 minutes. Carefully move pie to the top rack of the oven and top with the remaining 1/2 cup of flaked coconut. Continue baking for an additional 30 minutes until the pie sets and the coconut flakes on top turn golden brown.
6. Carefully remove the pie from the oven and let it cool completely on a wire rack.
By Cordelia Tai
Love Elizabeth Street? Follow us on Facebook, Twitter, Pinterest, and Instagram @ElizabethStMom.
h/t ABC News