Recipe for cooking sour cream-coconut cream pie

Desserts to Go with Coffee and Tea :: Custard and Meringue Pies

Sour Cream-Coconut Cream Pie

2 1/2 c. water
1/2 c. regular grits
1 c. sugar
2 Tbsp. butter or butter replacement
2 lrg. eggs, beaten
1 1/2 c. flaked coconut
1/2 c. sour cream
1 chocolate-graham cracker crust
Sweetened whipped cream
Maraschino cherries

Bring water to a boil in a med.-size saucepan; stir in grits. Cover, reduce heat, and simmer 15 mins., stirring occasionally. Remove from heat, and stir in sugar and butter. Gradually stir about one-fourth of hot mixture into eggs; add to remaining hot mixture, stirring constantly. Cook over low heat until mixture thickens and reaches 160 degrees F (about 8 mins.). Remove from heat, and stir in coconut and sour cream. Spoon mixture into prepared crust; cover and chill. Garnish with sweetened whipped cream and maraschino cherries before serving.