0:00
- [Paula] I wanna show y'all something.
0:02
- A little. - Did we show 'em
0:04
the pictures of the bird?
0:08
- Cardinals. Baby cardinals. - Yes, baby cardinals, y'all.
0:12
I want you to look at this.
0:16
I want you to look at how that little female bird
0:24
Now, if that ain't got God's hand in it,
0:29
I don't know what is.
0:32
How can that little bird, I could not have,
0:35
- [Eddie] And that was fast.
0:36
It was 10 days that they were
0:41
out of the egg shell.
0:45
And then out of the nest in 10 days.
0:48
- This is just a miracle to me.
0:52
And now you think, Eddie,
0:53
she took one little straw at the time.
0:56
- [Eddie] Well, each, I could see each morning
0:59
it got bigger and bigger.
1:00
- Got bigger and bigger. - She kept adding into it.
1:02
- And one morning we went out
1:03
and those three little eggs were three little babies.
1:08
I've got a surprise for y'all today.
1:10
So I'm ready to get in the kitchen
1:12
and walk down memory lane with y'all.
1:15
But first I gotta wash my hands,
1:17
because I've been touching mother nature. (chuckles)
1:21
Y'all, so I guess it's been 23 years now.
1:27
I was living next door in Turner's, um...
1:33
- Cove. - Cove, yeah.
1:35
I get Turner's Creek, Turner's Cove, Turner ocean. (laughs)
1:40
I was living next door,
1:42
and I had taken a hiatus from the restaurant
1:45
to write "The Lady & Son's Just Dessert" book.
1:49
And as I was working on things, I thought,
1:52
"How do I do a cookbook without a grit recipe?"
1:58
I said, "I've got to come up with something."
2:00
So one afternoon I got in the kitchen
2:03
and started playing with my grits,
2:06
and I formulated a grits pie.
2:11
And when I served it to people,
2:12
I said, "Tell me what this is."
2:14
And they'd say, "Oh, egg custard. I don't know." (laughs)
2:19
And it was a grits pie.
2:22
So I wanna share that with y'all.
2:26
And it was born in that book.
2:29
So I'm gonna come over here
2:32
and I'm gonna start with 1 cup of water.
2:39
A little pinch of salt.
2:41
I think that's a little too little.
2:45
So maybe a 1/4 teaspoon of salt, something like that.
2:51
And then I'm gonna do,
2:55
I'm gonna cook about a 1/3 of a cup of grits in there.
3:00
So, and you don't have to, I use quick grits
3:05
that cook in five minutes,
3:06
but I'll usually cook them for 35 minutes.
3:10
I like a slow, long cooked grit.
3:17
So, I'm gonna wait for my water to boil.
3:21
We're gonna add our grits.
3:22
And one of the most important things about grits y'all
3:26
is keeping 'em stirred when you first
3:28
add 'em to the pot and salt.
3:32
Those are the two important things to,
3:35
for using, you know, a pot of good grits.
3:38
To me, that's my opinion.
3:42
Okay, our water, it's come to a boil, y'all.
3:45
I'm going to add our grits,
3:49
and like I said, I'm not gonna cook these
3:52
as long as I normally would,
3:54
but, you know, if you got the time you could.
3:57
But I'm gonna cook this for about four or five minutes.
4:01
And I'm gonna stand up here and stir them constantly.
4:06
All right, I've been standing here cooking these grits
4:10
for four to five minutes.
4:13
Now I'm gonna add a 1/2 a cup of butter,
4:17
and I'm gonna cook them for another minute or so.
4:25
So this is gonna be a good,
4:26
nice buttery pie, y'all. (laughs)
4:31
That's a perfect consistency of our grits.
4:36
So I'm gonna let this cool,
4:39
we'll take it off the eye, let it cool.
4:41
And I'm gonna be mixing the other things
4:46
that go in our pie together.
4:48
As soon as that cools.
4:50
All right, we've transferred our grits to a new pot
4:55
because that other pot was hot
4:56
and it's just gonna help it cool down a little quicker.
5:00
So in this bowl, I'm gonna add my sugar.
5:04
I'm gonna add my flour.
5:08
And I'm gonna whisk those things together,
5:14
'cause I don't want it to be lumpy.
5:17
So I'm gonna make sure I get that flour
5:20
mixed in with that sugar really good.
5:29
All right, I'm gonna add my buttermilk.
5:38
And I think that's like a 1/3 of a cup of buttermilk.
5:43
I'm gonna add, if I can get it open, I'm gonna add it.
5:49
I'm gonna add about a teaspoon of vanilla extract.
5:54
And I've got three beaten eggs here
5:59
that I'm gonna add to it.
6:01
And when our grits cool off enough,
6:04
I don't want the grits to be so hot that it cooks our eggs,
6:08
I don't wanna wind up with scrambled eggs.
6:11
So we let those grits cool. (bowl clattering)
6:20
And let this sit, isn't that pretty?
6:24
Our homegrown eggs are y'all,
6:28
those jokes are so yellow.
6:31
Okay, our grits are still a little warm
6:33
so this is what I'm gonna do y'all,
6:35
I'm gonna temper my eggs into those
6:41
still a little bit warm.
6:43
I wouldn't say they're hot,
6:50
So like I said, I'm slowly gonna cool those grits off
6:55
by adding some of our custard to 'em.
7:18
Okay, it's safe we can go all in.
7:32
All right, I've got my deep dish crust,
7:38
and we're just gonna pour our grits into our pie crust.
7:47
Oh, yay. Look at that.
7:50
That's perfect. I can't see what I'm doin'.
7:52
Can y'all see what I'm doin'? (laughs)
7:55
Can y'all see what I'm doing out there?
7:57
- [Eddie] They can, they got front row seats.
7:59
- Front row seats. Beautiful. (oven beeping)
8:09
I'm not gonna waste a grit.
8:17
Look at that. See how much was left in there.
8:20
That's why I'm a firm believer in cleanin' out my bowls.
8:29
That's one more bite of pie for me. (laughs)
8:37
He just came in here.
8:39
He likes pie too, don't ya?
8:41
All right, we're gonna put that in the oven
8:44
and we're gonna bake it for,
8:48
seems like about 45 minutes, 35 or 45 minutes.
8:52
And then we gonna have to go
8:54
through the cooling process again.
8:56
(whip cream spraying)
8:58
I think that's pretty dadgum good.
9:01
And I'm gonna do just a little bitty dollop
9:15
Just to give it a little color.
9:18
Look at this Theresa. - I see it.
9:21
- You know, we all eat jam with our toast
9:25
when we are having grits and eggs and toast, don't we?
9:40
(Paula chuckles) (spoon banging)
9:41
You better come get you a piece of this.
9:42
- [Theresa] It's as good as you remember?
9:45
- Maybe better. - Oh.
9:51
- Ooh, and I like that it's warm.
9:57
The consistency is perfect.
10:08
If you didn't have any fresh fruit to go on this, y'all,
10:11
you could actually use any kind of jam that you wanted.
10:25
Oh my gracious granny. It's so good.
10:28
I'm sorry, I'm eatin' instead of talking y'all,
10:33
but please promise me
10:39
that y'all will try this grits pie.
10:42
And back when I did it 23 years ago,
10:48
seems like I cooked it in not a deep dish.
10:53
So I increased the measurements on this one today
10:59
because I love using the deep dish crust.
11:04
So if you go to look it up in the "Just Desserts Cookbook,"
11:08
I don't know where it went.
11:09
I had it over here somewhere.
11:13
- [Theresa] We'll put the updated,
11:15
we'll make sure the updated one gets on the website
11:17
with this actual page.
11:19
- Okay, so the recipe- - We'll change it.
11:22
- The recipe is in "Just Desserts,"
11:26
but they were tweaked a little bit
11:29
to be cooked in a deep dish pie.
11:33
Love and best dishes, y'all.
11:36
I'm sending to y'all as fast as I can. (laughs)
11:45
Hey, y'all, it's Paula Deen.
11:46
Now, if you enjoyed this video, be sure to like it
11:50
and click the subscribe button as well as the notification
11:54
and bail to be alerted when I post a video.
11:58
Love and Best Dishes Y'all.
