| 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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