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Custard pie made with grits in pie crust served with whipped cream and berries

Grits are a staple in the south and used in many ways. Sometimes sweet and sometimes savory. This pie is a classic.

This is how I came to make the BEST EVER GRITS PIE

My husband traveled quite a lot some years back, before the internet was so available and all the cooking shows.

He would come home and tell me about the foods he tried, what they tasted like and then ask: can you make that?

Never being too far from home and things not being as available then, it was always a challenge to figure out what ‘that’ was suppose to taste like and look like.

Yet, it was a challenge and we had quite a bit of fun with it…some good meals and some quick trips to the local fast food place. 

One of these dishes he told me about was grits.

I thought he meant cream of wheat, which is very common in our area, however, I found it wasn’t in other areas. It’s like that isn’t it?

We grow accustomed to foods that are available and ‘home-style’ to us.

I was very intrigued with these grits and finally located the quick cooking type in a local grocery store. 

Trying several dishes and modifying them to where my handsome hubby said they were ‘right’ the Grits Pie he mentioned, was one of them. 


Have you ever tried grits? Do you know what they are?

We really like this Best Grits Pie and I think you will too. I always tried to expose my family, especially as they were growing up, to as many different types of good food as possible because it connects people. And that brings understanding and kindness in a natural and positive way.

So this might be a recipe you’d like to try for your family as part of the Family Time Lesson BE THE GOOD AND GIVE because grits play a very unique and central part in bringing peace to people who were enemies and saving lives





Serves 8 

Preparation Time: 20 Minutes

Cooking Time:  35-45 Minutes



1 cup water

1/2  cup real butter

2  Tablespoons flour

1/4 cup buttermilk

1/4  cup quick cooking grits

3/4  cup white granulated sugar

3 eggs

1  teaspoon vanilla extract


1 pie crust 8″-9″ crust (this is a shallow one). Uncooked refrigerator pie crust placed in a shallow pie plate, or frozen shallow pie crust thawed. Do not bake pie crust.




Preheat your oven to 325 degrees.

Prepare your pie crust, either homemade, pre-packaged or frozen – thaw before using.





In a small saucepan, bring the water to a boil.

Add the Quick Cooking Grits and cook for 4 minutes, stirring constantly until the grits are thick.

If needed, add a little more water.

When cooked,

Add in the butter


And cook for 1 more minute.

Remove from heat and allow to cool. 

While the butter and grits mixture cools;

In a medium bowl, mix together the sugar, flour, eggs, buttermilk and vanilla.


Slowly add in the cooked and cooled grits a bit at a time. 

Pour the grit mixture into the uncooked, thawed if frozen, pie shell

Bake for 35-45 minutes.

Or until the center is set and mostly firm to the touch in the center of the pie.

Serve warm, cooked, or put in the refrigerator overnight.

Store any leftovers in the refrigerator.

Garnish with whipped cream and berries if desired. 

Custard pie made with grits in pie crust served with whipped cream and berries


I found this fabulous post that explains all about grits over at The Spruce Eats, The History Of Grits. It’s really a well done article and gives the information so you understand what grits are and where they originated. 


Recipe by Carrie Groneman, copyright Carrie Groneman, 2019

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