Time 45m Yield 10 servings. Number Of Ingredients 11 Steps:
In a small saucepan, bring water and salt to a boil. Slowly stir in grits. Reduce heat; cook and stir for 4-5 minutes or until thickened. Add butter; stir until melted. Remove from the heat; cool to room temperature., In a small bowl, whisk the sugar, flour, eggs, buttermilk and vanilla. Slowly stir into grits. Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Add filling., Bake at 325° for 30-35 minutes or just until set. Serve warm or cool to room temperature. Garnish with whipped cream and orange or strawberries if desired.
Time 1h Yield 8 serving(s) Number Of Ingredients 9 Steps:
Preheat the oven to 350 degrees F. In a bowl, combine the grits, brown sugar, flour, and eggs. Blend well, then stir in the milk and butter or margarine. Add the vanilla and vinegar, and blend well. Pour the mixture into the pie shell and bake for 35 to 40 minutes, or until the center is just set. Let cool briefly, then serve while still warm. Serve warm by itself or topped with ice cream.
More about “grits fiesta pie recipes”
Time 54m Yield 6 serving(s) Number Of Ingredients 14 Steps:
Bring water and garlic powder to boil in a large saucepan, stir in grits. Return to a boil and reduce heat, cook 4 minutes, stirring occasionally. Remove from heat. Combine flour and cheddar cheese; stir into grits. Stir 1 egg into mixture until well blended. Spoon mixture into a lightly greased 9" pie plate; press with back of a spoon to form a shell. Cook beef and taco seasoning mix in a large skillet until meat browns, drain. Spread meat mixture into pie shell. Top with 3/4 c Monterey Jack cheese, tomato, olives, and green pepper; set aside. Combine 2 eggs and milk. pour over pie. Bake at 375F degrees. for 25 minutes. Remove from oven, sprinkle with remaining 1/4 cup Monterey Jack cheese, and let stand 5 minutes before slicing.
