Paula Deen's Grits Pie

A surprising Southern dessert - a chess-pie-style custard built on cooked grits, baked in a flaky shell and served with whipped cream and strawberries.

Ingredients

• 1/3 cup buttermilk
• 3 large eggs, slightly beaten
• 2 tablespoons all-purpose flour
• 1 cup sugar
• 1/2 cup butter
• 1/3 cup quick-cooking grits
• 1/4 teaspoon salt
• 1 cup water
• 1 teaspoon vanilla extract
• 1 (9-inch) unbaked pie shell, thawed
• Sweetened whipped cream and strawberries, optional

Directions

1. Heat the oven to 325 F. Bring the water and salt to a boil.
2. Add the grits and stir constantly 4 minutes. Mix in the butter and cook 1 minute more; cool slightly.
3. In a bowl, combine the sugar, flour, eggs, buttermilk, and vanilla.
4. Stir the sugar mixture into the grits and pour into the pie shell.
5. Bake 35 to 40 minutes until set. Serve warm or chilled, topped with whipped cream and strawberries.

Notes

Recipe by Paula Deen (pauladeen.com). A dessert use for grits, in the chess-pie family.