Grits Pie

Continuing on my post of Cheesy Grits from earlier this month, this Grits Pie is inspired by our visit to Atlanta. Who knew grits could be so versatile? Grits pie is similar to the better known chess pie, which is often made using cornmeal rather than grits. The grits add a nice texture and flavor to the pie.

This Grits Pie is inspired by one of the many pies I sampled at Sway Pie Buffet while in Atlanta. Sway Restaurant is located in a nice downtown hotel. I am sure the regular food is good, but I only went for the pie buffet. On one hand, there should be more pie buffets, but on the other hand, I ate myself into such a food coma, it took me quite some time to recover from all the delicious pie. Maybe pie buffets should be a once in a lifetime experience. I have never seen grits pie anyplace else, so I had to try to make my own. This grits pie is a delicious custard pie. I highly recommend it.

Grits Pie 

• unbaked pie crust
• 1 cup water
• 1/4 cup quick cook grits
• 1/2 cup butter
• 2 Tbsp. flour
• 3/4 cup sugar
• 1/4 cup buttermilk or greek yogurt
• 3 eggs
• 1 tsp. vanilla

Preheat the oven to 325. In a small saucepan, bring water to boil. Add grits and cook for 4 minutes. Add butter and cook for another 2 minutes. Allow to cool. Meanwhile, mix together the flour, sugar, yogurt, eggs, and vanilla. Slowly blend in the cooled grits. Pour into unbaked pie crust. Bake for 35 to 45 minutes or until center is set. Serve warm or cold. Enjoy!