Grits Pie Recipe
Grits Pie Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.

Ingredients

  • 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 large eggs
  • 1/4 cup buttermilk
  • 1 teaspoon vanilla extract
  • Pastry for single-crust pie (9 inches)
  • Whipped cream, orange slices or sliced fresh strawberries, optional

Directions

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 strawberries if desired. Yield: 10 servings.
Originally published as Grits Pie in Country Woman October/November 2012, p32

  • 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 large eggs
  • 1/4 cup buttermilk
  • 1 teaspoon vanilla extract
  • Pastry for single-crust pie (9 inches)
  • Whipped cream, orange slices or sliced fresh strawberries, optional
  1. 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.
  2. 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.
  3. 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 strawberries if desired. Yield: 10 servings.
Originally published as Grits Pie in Country Woman October/November 2012, p32

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forGrits Pie

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
skipperstrucking User ID: 4577232 199702
Reviewed Sep. 14, 2014

"I am a born and raised southern boy, and I have never heard of grits pie. I decided to give it a try. Great texture and taste, very easy to make. Will definitely make again and share with friends and family. Since there is sugar mixed with grits, I bet this was originally a Yankee recipe since no self respecting Southerner would ever put sugar on grits. No matter where it came from or who made it first, it is still a great pie, give it a try."

MY REVIEW
KristineChayes User ID: 1441542 183963
Reviewed Nov. 11, 2013

"I've made this pie a few times already and my family really likes it. It's easy to make, holds up well, and has a nice taste. I add an extra teaspoon of vanilla extract because I love anything vanilla. I've served this pie topped with fresh sliced strawberries, but it's delicious all by itself, too!"

Loading Image