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The Lady & Sons Grits Pie Recipe - Paula loves old-fashioned desserts, so she made a twist on a custard pie for The Lady and Sons restaurant—a sweet grits pie with a cornflake pie crust!
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The Lady & Sons Grits Pie Recipe: https://www.pauladeen.com/recipe/the-lady-sons-grits-pie/
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0:00
- Howdy, y'all.
0:01
(laughing) I'm telling you what,
0:04
this brain,
0:07
this brain has been working hard today.
0:11
And let me share with you why.
0:15
We are adding some new items
0:17
to our menu at the Lady & Sons.
0:19
Now, you won't find what we're adding
0:22
at Paula Deen's Family Kitchen
0:24
in Pigeon Forge, or Branson, or Nashville, or-
0:29
- Myrtle Beach. - Myrtle Beach.
0:31
But maybe, maybe if my Knoxville teams
0:35
taste it and likes it,
0:37
maybe they would like to add it to theirs too.
0:40
But I formulated a grits pie years ago
0:44
when I was writing my first "Just Desserts" books,
0:49
and I thought it was really good.
0:51
And it was important to me
0:53
that I make that book using as many Southern things
0:57
as I could.
0:59
So I am gonna share with y'all the recipe
1:05
that I'm gonna use at the restaurant.
1:09
And it's a little different,
1:10
if you look back in my recipes,
1:13
you'll find a recipe
1:14
for grit pie using a frozen pie shell,
1:17
but you know, for the restaurant,
1:19
I want it to be a little bit more dramatic than that.
1:23
So I have a nine-inch springform pan
1:28
and I started with eight cups of corn flakes,
1:34
not the sugared,
1:36
just plain corn flakes,
1:38
and I put them in my blender.
1:41
So it's not eight cups blended,
1:47
it's eight cups--
1:51
- [Eddie] The whole flake.
1:52
- Yeah, the whole flake.
1:54
Thank you, oh,
1:55
I feel like a flake, Eddie.
1:58
And then I added 3/4 a cup of sugar
2:02
and 1 1/2, I mean, 1 1/2 sticks of butter.
2:07
And I am gonna add,
2:08
I was thinking I had put like 1/8,
2:11
but I put 1/8,
2:14
but I've written down over here
2:15
that I bumped that to 1/4.
2:18
So the pies that we're doing at the restaurant
2:28
are gonna all be just delicious.
2:32
And I want each one to have just a little bit,
2:39
I don't want you to feel like you're eating the same pie.
2:41
So like some crusts
2:43
are gonna be made with Biscoff cookies.
2:47
This is gonna be made with either the corn flakes.
2:51
Another crust may be made with potato chips.
2:55
But for this, you know, grits and cereal,
2:57
those two go together, don't they?
3:00
You picking up what I'm putting down, Eddie?
3:03
Yes. (Eddie laughing)
3:05
So cereal and grits.
3:09
So this is working good
3:11
to press that in,
3:13
because if you don't press this in good,
3:21
it will crumble on you when you go to cut it.
3:24
And you don't want that.
3:27
So I'm gonna stick this in the oven
3:29
and I'm gonna bake it for about eight minutes.
3:35
Doesn't that look pretty?
3:39
Ain't that pretty?
3:40
- Pretty, pretty, pretty. - Pretty, pretty.
3:43
So in the oven it goes.
3:45
And then we're gonna start on our grits, y'all.
3:48
I've got my three cups of water.
3:52
And to that, I'm gonna add a teaspoon of salt.
3:58
And I wanna make sure I have my little whisk,
4:02
because one of the most important things is,
4:04
when you're cooking grits,
4:06
is when you put 'em in, you wanna whisk,
4:08
whisk, whisk, whisk, whisk.
4:11
Our water is boiling
4:13
so I'm gonna stir in those grits.
4:16
And I don't recommend long cooking grits for this.
4:20
Don't ever use an instant grit.
4:22
I don't like instant grits.
4:24
But these are quick-cooking grits.
4:26
So you can have them ready in four to five minutes.
4:29
But I actually cook my grits,
4:32
a five-minute grit,
4:34
I usually cook it for 30 to 45 minutes,
4:38
and it's so good and creamy and delicious.
4:42
I'm just gonna cook this
4:43
for about four to five minutes,
4:46
and then I'm gonna add the butter
4:48
the stick and a half of butter,
4:50
and we'll let it cook for a little bit more.
4:54
So I'm gonna turn this off, Eddie.
4:59
I'm gonna turn this off
5:00
and I'm gonna add a little bit more grit to it.
5:03
All right, so I will have to increase my water.
5:13
Okay, another 1/3,
5:16
'cause since I'm using the springform pie shell,
5:24
I gotta have enough grits to make it thick.
5:26
So I'm gonna add some more water
5:30
and let this continue to cook.
5:32
I'll add maybe 1/2 a cup of water.
5:37
There we go.
5:39
Now I think that'll fill up our pie crust. (laughing)
5:42
So after our grits get done
5:44
and have cooled for a few minutes,
5:46
we're gonna be adding the eggs,
5:49
the buttermilk, the flour,
5:52
the sugar and the vanilla,
5:55
and that's it.
5:57
Okay, I've actually added
6:02
another 1/2 a cup of water
6:05
since I added that 1/3 of grit.
6:07
So I'm gonna put the butter in it.
6:11
Now this is the way we eat 'em for breakfast,
6:15
but I'm gonna show you how we eat it as pie.
6:20
(whisk banging)
6:21
So let that keep cooking.
6:24
Okay, friends.
6:26
Look at this.
6:27
Look at these grits,
6:29
got so much butter in 'em. (laughing)
6:31
Just a stick and a half.
6:34
And when I'm cooking grits,
6:35
I don't put that much butter in 'em.
6:37
I may put 1/2 a stick, you know, for the whole big pot.
6:40
But anyway, we've still got to add all this stuff,
6:43
so this is gonna eat that butter up quick.
6:49
All right, so I've got my sugar
6:53
and I've got my flour.
6:56
So we want to make sure
6:59
that we blend our two dry ingredients together,
7:04
'cause we don't want that flour lumping on us.
7:08
So we're gonna make sure
7:09
it's all well incorporated.
7:18
Mm-hmm.
7:22
Yes, yes, yes, yes.
7:26
All right, what do I want to add next?
7:32
I think I'll add the buttermilk next.
7:36
So now I'm gonna add our eggs.
7:45
Don't I need to add the vanilla flavoring?
7:47
I hadn't added vanilla yet, have I?
7:50
- [Eddie] No.
7:57
- Look at these beautiful orange yolks, y'all.
8:01
Those little girls,
8:02
they know they making some fine eggs. (laughing)
8:08
I don't think that will hurt those eggs a bit now,
8:11
I think it's cool enough,
8:15
but I am gonna,
8:21
I'm gonna temper those eggs,
8:25
'cause we don't want a scrambled egg grit pie. (laughing)
8:33
And by temper,
8:36
that just means I'm gonna warm them up
8:41
a little slower like.
8:44
All right, now that I think I've got that tempered,
8:47
I'm just gonna pour it all into my pot.
8:54
And that's gonna be a lot of pie.
8:59
Lot of pie.
9:01
This is looking real good.
9:05
So we're gonna cook this in a 350-degree oven, y'all,
9:10
for maybe 40, 45 minutes.
9:14
Anywhere from 30 to 45 minutes, I would say.
9:19
But this is gonna be real thick,
9:23
so it may take a little longer than that.
9:27
So here we go, let's see what's up.
9:31
I think I should've made more crust
9:34
and brought it up higher, Theresa.
9:36
- [Eddie] Yeah, that looks like two pies in there.
9:38
- You know, and that's exactly
9:40
what I'm gonna make out of it, Eddie.
9:42
I'm gonna take...
9:47
Isn't that pretty? (laughing)
9:51
I'm gonna take...
9:55
I really don't wanna take it above the crust, right?
10:01
'Cause I like the crust showing.
10:03
- [Eddie] Well, don't you think
10:05
it's gonna rise a little bit with the eggs in that thing?
10:07
- [Paula] It should rise a little bit.
10:11
Okay, so are you saying pour some more? (laughing)
10:15
- [Producer] Don't pour all of it.
10:17
- Uh-huh. (laughing)
10:19
What did my daddy used to say?
10:20
"Don't worry about the mule being blind,
10:22
just load the wagon." (laughing)
10:26
- [Theresa] I'm with your daddy.
10:27
(Paula laughing)
10:30
- But you know what I'm gonna do?
10:31
I am gonna take this and make it,
10:34
I've got some frozen pie crust, y'all.
10:37
So I'm gonna make one more little thin pie,
10:40
and I can take that to somebody
10:44
that I think that'll enjoy it.
10:46
Who is ready for the unveiling of Paula's grits pie?
10:53
- [Theresa] I bet y'all have never seen one.
10:54
- [Paula] This is a new edition
10:55
of the Paula's grits pie. - Yeah,
10:56
this is the new edition.
10:58
This looks like a tort.
11:00
- [Paula] Isn't it beautiful?
11:02
Looks like cheesecake.
11:04
Now, this is making it in a-
11:09
- Springform pan. - a springform pan, y'all.
11:12
And I like that because it just,
11:16
my original recipe called for a frozen, you know, pie shell,
11:20
and I don't want that,
11:22
I want a real delicious crust for it.
11:27
So I made this crust from corn flakes
11:33
and butter and sugar.
11:36
- [Theresa] Are we gonna get to taste it?
11:37
- Uh-huh.
11:39
- [Theresa] You know, that's all I care about.
11:42
- I think I'm gonna cut this one though.
11:44
- [Theresa] Okay, you can cut whichever one you want.
11:47
- Yeah.
11:50
- [Theresa] You saving that for company?
11:52
- Well, I was thinking Maddie's birthday tomorrow night.
11:59
- [Theresa] You mean Davis's.
11:59
- Davis's birthday.
12:01
I could take this to the Mexican restaurant.
12:05
All right, so here we are.
12:09
My grit pie.
12:14
Mm.
12:19
Would you like some, Theresa?
12:20
- [Theresa] Yeah, that's why I need you
12:21
to finish this video.
12:22
(Paula laughing)
12:25
- I can't wait for you to taste it.
12:30
So if I cut you off a bite,
12:42
could you put that in your mouth
12:43
and talk at the same time? (laughing)
12:45
- [Theresa] I'm pretty good at that.
12:46
(Paula laughing)
12:53
Yum.
12:55
- What does it taste like?
12:58
- [Theresa] I mean, it's really,
13:00
it's so unique in its flavors.
13:02
- Uh-huh.
13:04
- [Theresa] That's really good.
13:06
- I'm so glad you like it, my friend.
13:13
I think this is beautiful enough
13:17
to be a birthday cake,
13:18
if you had somebody having a birthday,
13:21
which I do,
13:23
my little Davis.
13:25
Jamie and Brook's youngest
13:27
is gonna turn five tomorrow,
13:31
so I think I'm gonna have to send this
13:36
to the restaurant for his dessert birthday cake.
13:39
(Paula laughing)
13:41
Every kid likes grits, don't they?
13:45
- [Theresa] Yep.
13:45
- Thank y'all, thank y'all.
13:48
I just hope you love it
13:51
as much as I loved making it for you.
13:57
"Love and Best Dishes."
13:58
Mm, mm, mm.
14:02
Hey, y'all, it's Paula Deen.
14:04
Now, if you enjoyed this video, be sure to like it
14:08
and click the subscribe button as well as the notification
14:12
and bell to be alerted when I post a video.
14:15
Love and Best Dishes Y'all.
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