Simple, southern and scrumptious, this pie will be a definite hit—even with people who dislike grits! It has the perfect custardy texture if you ask me.
—VICTORIA HUDSON PICKENS, SC
PREP: 15 MIN. • BAKE: 30 MIN. • MAKES: 10 SERVINGS
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 slices or strawberries if desired.