| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Pies | 6 | Servings | |
INGREDIENTS
| 2 1/2 | c | Water |
| 1/2 | c | Grits, regular |
| 1 | c | Sugar |
| 2 | tb | Butter or margarine |
| 2 | lg | Eggs, beaten |
| 1/2 | c | Coconut, flaked |
| 1/2 | c | Sour cream |
| 1 | 6 oz chocolate-graham | |
| Cracker crust, prepared | ||
| Whipping cream, whipped | ||
| And sweetened (for garnish) | ||
| Maraschino cherries (for | ||
| Garnish) |
INSTRUCTIONS
In a medium saucepan, bring the water to a boil; stir in the grits. Cover, reduce heat, and simmer for 15 minutes, stirring occasionally. Remove from the heat, and stir in the sugar and butter/margarine. Gradually add to the bowl containing the beaten eggs, about 1/4th of the hot mixture; add the egg mixture to the remaining hot mixture, stirring constantly. Cook over low heat until the mixture thickens and reaches 160 degree F (about 8 minutes). Remove from heat, and stir in the flaked coconut and sour cream. Spoon mixture into the prepared pie crust; cover and chill. Garnish, if desired. Makes one 9-inch pie. Recipe: Rachel Major of Prosperity, South Carolina
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