In the same way an old fashioned Chess Pie or Buttermilk Pie is the perfect vehicle for delectable toppings of fruit, sweet sauces and whipped cream, so is this traditional Sweet Grits Pie. It’s perfect served as-is but perhaps even better when taken up a notch by some fresh strawberries and a dollop of homemade sweetened whipped cream. Give this one a try!
Sweet Grits Pie
3/4 cup milk
1″ piece of vanilla bean
1/4 cup Stone Ground Tennessee Grits
1/2 cup (1 stick) butter
3/4 cups sugar
2 tablespoons all-purpose flour
3 large eggs, slightly beaten
1/4 cup half and half
zest of one large lemon
1 (9-inch) frozen pie shell, partially baked
Preheat oven to 325 degrees F. In a small saucepan, bring the milk and vanilla to a simmer. Add the grits and cook for 4 minutes, stirring constantly. Add the butter and cook for 1 additional minute. Set aside and cool slightly.
In a small bowl, stir together the sugar, flour, eggs, half and half, lemon zest and vanilla. Slowly stir into the cooled grits. Pour into the pie shell and bake for 35 to 40 minutes, or until set.
Serve warm or cold with whipped cream and berries as a garnish, if desired.