Grits Pie Recipes

GRITS PIE

Steps:

• 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.

GOOD OL' GRITS PIE

Steps:

• Preheat the oven to 350 degrees F.
• In a bowl, combine the grits, brown sugar, flour, and eggs.
• Blend well, then stir in the milk and butter or margarine. Add the vanilla and vinegar, and blend well.
• Pour the mixture into the pie shell and bake for 35 to 40 minutes, or until the center is just set. Let cool briefly, then serve while still warm.
• Serve warm by itself or topped with ice cream.

LOW COUNTRY BOIL PIE

Steps:

• For the crust: Line a 9-inch pie pan with the All-Butter Easy Pie Dough. Dock the dough and refrigerate it for 30 minutes.
• Preheat the oven to 350 degrees F.
• Line the crust with parchment, fill it with pie weights or dried beans and bake it for 15 minutes. Remove the pie weights and the parchment and bake the crust for 5 to 10 minutes more, just until the raw-dough sheen goes away. Set the crust aside.
• For the filling: Bring the chicken broth, Cajun spice, cayenne and butter to a boil in a large saucepan. Stir in the grits and whisk until combined. Reduce the heat to low and simmer until the grits thicken, 8 to 10 minutes.
• Peel the potato; place it in a small saucepan filled with water and boil until it is fork-tender. Cool the potato and cut into 1/2-inch cubes.
• And the Cheddar, bell pepper, jalapeno, corn, andouille and potato to the grits and stir until combined. Test the seasoning and add salt to taste.
• In a small bowl, whisk the eggs together with the heavy cream and stir the mixture into the grits. Add the shrimp, stirring gently to distribute them evenly. Pour the mixture into the crust. Bake the pie for 35 to 40 minutes, or until the custard is set.
• In the bowl of a food processor fitted with the blade attachment, pulse together the flour, salt, sugar and butter until the mixture resembles cornmeal with some pea-size pieces of butter remaining.
• In a small bowl, stir together the ice water and the lemon juice. Slowly add the liquid to the flour mixture, pulsing, until the dough just comes together. Squeeze a small piece of dough between your thumb and index finger to make sure it holds its shape.
• Turn the dough out onto a lightly floured surface and divide it in half. Gently turn over each piece of dough a few times so that any dry bits are incorporated. Form each piece into a loose disk, wrap in plastic and refrigerate for at least 20 minutes.

GRITS PIE

Steps:

• Pre heat oven to 325 degrees. Combine water & salt, bring to a boil. Add the grits & cook for 4 minutes, stirring constantly. Add the butter; cook for 1 additional minute. Set aside to cool slightly.
• Combine sugar, flour, eggs, buttermilk & vanilla. Slowly stir into the cooled grits. Pour into pie shell and bake for 35-40 minutes or until set.
• Serve warm or cold with whipped cream.

GRITS FIESTA PIE

Steps:

• Bring water and garlic powder to boil in a large saucepan, stir in grits.
• Return to a boil and reduce heat, cook 4 minutes, stirring occasionally.
• Remove from heat.
• Combine flour and cheddar cheese; stir into grits.
• Stir 1 egg into mixture until well blended.
• Spoon mixture into a lightly greased 9" pie plate; press with back of a spoon to form a shell.
• Cook beef and taco seasoning mix in a large skillet until meat browns, drain.
• Spread meat mixture into pie shell.
• Top with 3/4 c Monterey Jack cheese, tomato, olives, and green pepper; set aside.
• Combine 2 eggs and milk.
• pour over pie.
• Bake at 375F degrees.
• for 25 minutes.
• Remove from oven, sprinkle with remaining 1/4 cup Monterey Jack cheese, and let stand 5 minutes before slicing.