Description
Indulge in the rich, nutty flavors of Grits Pecan Pie, a unique twist on the classic Southern dessert. This pie combines creamy, cooked grits with a buttery, sweet pecan filling baked in a flaky pie crust, perfect for a comforting treat that celebrates traditional ingredients with a delightful texture and taste.
Ingredients
Scale
Grits Mixture
- 1 cup water
- ¼ cup quick cook grits
- 6 Tbsp unsalted butter
Pie Filling
- 1 cup white sugar
- ¾ cup light corn syrup
- 3 large eggs
- 2 tsp pure vanilla extract
- 1½ cups coarsely chopped pecan halves
Pie Crust
- 1 (9-inch) deep dish pie crust
Instructions
- Preheat Oven: Preheat your oven to 325ºF to prepare for baking the pie evenly.
- Cook Grits: Bring 1 cup of water to a boil in a saucepan. Slowly stir in ¼ cup quick cook grits and return to a boil. Reduce heat to medium-low and cook for 4-5 minutes, stirring occasionally until thickened. Remove from heat and let the grits cool slightly.
- Melt Butter and Combine Syrups: In a small saucepan, melt 6 tablespoons of unsalted butter over medium-low heat. Add 1 cup white sugar and ¾ cup light corn syrup, stirring constantly. Cook for about 10 minutes until the sugar dissolves completely, then remove from heat.
- Mix Grits and Eggs: Whisk the cooked grits into the butter-syrup mixture and allow to cool slightly. Then whisk in 3 large eggs and 2 teaspoons pure vanilla extract until the mixture is thoroughly blended.
- Add Pecans and Fill Pie Crust: Stir in 1½ cups coarsely chopped pecan halves. Pour the mixture into the unbaked 9-inch deep dish pie crust, spreading evenly.
- Bake the Pie: Bake in the preheated oven for 50 to 60 minutes, or until the pie filling is set and lightly browned on top. Remove from oven and allow to cool before serving.
Notes
- Use quick-cook grits for faster preparation, but regular grits can be substituted with extra cooking time.
- Make sure the grits mixture cools slightly before adding eggs to prevent scrambling.
- For a deeper flavor, toast pecans lightly before adding them to the filling.
- Allow the pie to cool completely for the filling to fully set and enhance cutting.
- Store leftovers covered in the refrigerator and consume within 3 days.
