Paula Deen Green Grits Pie

Paula Deen green grits pie is an easy Southern dessert pie made with quick-cooking grits, buttermilk and eggs in a flaky crust, ready in 1 hour 5 minutes. This make-ahead grits pie fits potluck tables, church suppers and the holiday table, and it feeds 8 with a pillow of green whipped cream.

Cook the grits until they are very thick, because the pie filling needs that body to set up into a smooth custard. Stop early and you get a runny filling that never firms up in the oven.

Paula folds butter and a single drop of green food coloring into the cooked grits, which gives the pie its pale green color without any extra flavor. Quick-cooking grits, not instant, also keep the texture silky, so nobody at the table feels like they are eating breakfast.

Paula Deen Green Grits Pie

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Course: DessertCuisine: American, SouthernDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking time

50

minutes

Calories

380

kcal

Creamy grits, buttermilk and eggs bake into a soft, sweet custard inside a flaky crust. A cloud of pale green whipped cream and a fresh strawberry finish each slice.

Ingredients

• 1/8 teaspoon salt
  

• 1/4 cup quick cooking grits, not instant
  

• 1/2 cup Butter
  

• green food coloring
  

• 3/4 cup sugar
  

• 2 tablespoons All-purpose flour
  

• 3 large eggs, lightly beaten
  

• 1/4 cup buttermilk
  

• 1 cup whipping cream,
  

• 1 tablespoon Confectioners' sugar
  

• 1 teaspoon vanilla extract
  

• 1 (9-inch) refrigerated (or frozen and thawed) pie crust, unbaked
  

• strawberries, for garnish
  

Directions

• Preheat the oven: Preheat the oven to 325°F. That way it is fully hot by the time the pie is filled.
• Cook the grits: Bring 3/4 cup water and 1/8 teaspoon salt to a boil in a small saucepan, then stir in 1/4 cup quick-cooking grits. Reduce the heat, cover and cook over low heat for 5 minutes, stirring several times, until the grits are very thick.
• Add the butter: Stir in 1/2 cup butter and 1 drop of green food coloring until the butter melts. Then set the grits aside to cool slightly.
• Mix the filling: Stir together 3/4 cup sugar, 2 tablespoons flour, 3 lightly beaten eggs, 1/4 cup buttermilk and 1 teaspoon vanilla extract in a small bowl. Then stir that mixture well into the cooled grits.
• Bake the pie: Pour the filling into the unbaked 9-inch pie crust and bake for 35 to 40 minutes. The pie is done once the filling is set.
• Whip the cream: Whip 1 cup whipping cream with 1 tablespoon confectioners' sugar and 1 drop of green food coloring until it holds soft peaks. Keep the color pale so it matches the filling.
• Serve and garnish: Serve the pie warm or cold with a dollop of the green whipped cream. Then top each slice with a fresh strawberry.

Tools for this recipe

• Pyrex 9.5-inch glass pie plate, Cuisinart MultiClad Pro 3-quart saucepan, OXO 11-inch balloon whisk, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use instant grits for this pie?

I would stick with quick-cooking grits, not instant, because the recipe is written for them. Instant grits turn mushy and can leave the filling thin instead of silky.

How long does grits pie keep in the fridge?

Covered, it should hold in the fridge for a few days, since it is an egg and buttermilk custard. Add the whipped cream and strawberries right before serving so they stay fresh.

Can I make green grits pie ahead of time?

Yes, because it is served warm or cold, you can bake it a day ahead and chill it. Whip the cream the day you serve it so it stays light.

Do I have to use green food coloring?

No, the color is only for looks and adds no flavor. Leave it out and you get a pale golden custard pie that tastes exactly the same.

How do I know when the pie is done baking?

Look for a filling that is set after 35 to 40 minutes in the 325°F oven. If the center still looks wet and jiggly, give it a few more minutes.