Grits Pecan Pie - a delicious twist to a classic recipe! Pecan pie with grits mixed into the filling. Sounds weird, but this is THE BEST pecan pie EVER!! Everyone raves about this pie! The grits give the filling a good texture – kind of like an oatmeal cookie. Give this a try for your next holiday meal!
Bring water to a boil; slowly stir in grits; return to a boil Reduce heat to medium-low and cook 4-5 minutes or until thickened, stirring occasionally. Remove from heat and cool slightly.
Melt butter in a small saucepan. Add sugar and corn syrup, and cook over medium-low heat for about 10 minutes or until sugar dissolves, stirring constantly. Remove from heat.
Whisk cooked grits into butter mixture and cool slightly. Whisk eggs and vanilla into butter mixture until blended. Stir in pecan pieces and pour into unbaked pie crust.
Bake for 50 to 60 minutes, or until pie is set.
Notes:
I use a frozen deep-dish pie crust. There is no need to thaw the crust before filling it.
Can substitute homemade pie dough. Use a 9-inch deep dish pie pan.
This recipe uses quick-cook grits NOT instant grits.
If the pie starts to get too brown, cover the edges of the pie crust with aluminum foil.
Feel free to add some chocolate chips to the filling.
Substitute a tablespoon of bourbon for vanilla.
Can Pecan Pies be made in advance? Yes! You can make the pie up to 3 days in advance.
Can Grits Pecan Pie be frozen? Yes! Make the pie and cool completely. Cover the pie with plastic wrap and place in a large freezer bag. Freeze for up to 3 months.
When ready to serve, thaw at room temperature for a few hours.
Store leftovers in an airtight container in the refrigerator.