Print Options

Back to Grits Pie >

Include these items:

Select reviews >

Taste of Home Logo

Grits Pie

 Grits Pie
Simple, southern and scrumptious, this pie will be a definite hit even with people who dislike grits. It has the perfect custardy texture.—Victoria Hudson, Pickens, South Carolina
10 ServingsPrep: 15 min. Bake: 30 min.


  • 3/4 cup water
  • 1/8 teaspoon salt
  • 1/4 cup quick-cooking grits
  • 1/2 cup butter, cubed
  • 3/4 cup sugar
  • 2 tablespoons all-purpose flour
  • 3 eggs
  • 1/4 cup buttermilk
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • Pastry for single-crust pie (9 inches)
  • Whipped cream, orange slices or sliced fresh strawberries, optional


  • In a small saucepan, bring water and salt to a boil. Slowly stir in
  • grits. Reduce heat; cook and stir for 4-5 minutes or until
  • thickened. Add butter; stir until melted. Remove from the heat; cool
  • to room temperature.
  • In a small bowl, whisk the sugar, flour, eggs, buttermilk and
  • vanilla. Slowly stir into grits. Roll out pastry to fit a 9-in. pie
  • plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond
  • edge of plate; flute edges. Add filling.
  • Bake at 325° for 30-35 minutes or just until set. Serve warm or
  • cool to room temperature. Garnish with whipped cream and orange or

2 of 2

Grits Pie (continued)

Directions (continued)

  • strawberries if desired. Yield: 10 servings.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.