Grits Pie with Macerated Berries

Ingredients

• 0.5 14.1-oz pkg Refrigerated pie crust (Use half of a package; enough for one 9-inch pie crust.)
• Cooking spray (For coating the pie dish.)
• 1 cup Whole milk
• 0.5 tsp Kosher salt
• 0.25 cup Uncooked old-fashioned grits
• 0.25 cup Unsalted butter
• 2 cups Fresh blackberries (From 1 (12-oz.) package; divided.)
• 1 6-oz pkg Fresh raspberries
• 1 cup Granulated sugar (Divided.)
• 1 tsp Lemon zest (Grated; divided. From 1 medium lemon.)
• 0.5 tbsp Fresh lemon juice (From 1 medium lemon; divided as directed.)
• 0.25 cup Heavy whipping cream
• 3 Large eggs
• 0.25 cup Whole buttermilk
• 1 tbsp All-purpose flour (Plus more for the work surface.)
• 1 tsp Vanilla extract

Steps

1. 1

   Preheat the oven to 400°F. Roll the pie crust into a 12-inch circle on a lightly floured work surface. Fit it into a lightly cooking-spray-coated 9-inch ceramic or glass pie dish. Fold the edges under and crimp as desired. Line the crust with parchment paper and fill it with pie weights or dried beans.

2. 2

   Bake the crust for 10 minutes. Remove the parchment paper and pie weights or dried beans, then return the crust to the oven and bake for 5 to 10 minutes, until set and lightly browned around the edges. Transfer it to a wire rack and cool completely, about 30 minutes. Reduce the oven temperature to 350°F.

3. 3

   While the crust cools, bring the milk and salt to a bare simmer over medium heat in a medium saucepan.

4. 4

   Whisk the grits into the simmering milk. Reduce the heat to medium-low and cook, whisking often, until thickened, about 10 minutes.

5. 5

   Remove the grits from the heat and whisk in the butter until melted and smooth. Transfer the mixture to a large bowl and set it aside to cool for about 15 minutes.

6. 6

   While the grits cool, place 1/2 cup of the blackberries in a medium bowl and thoroughly mash them with a fork.

7. 7

   Stir the raspberries, 1/4 cup of the sugar, lemon juice, and the remaining 1 1/2 cups blackberries into the mashed berries. Let the berry mixture stand at room temperature, stirring occasionally, for at least 1 hour; alternatively, cover and refrigerate it for up to 24 hours.

8. 8

   Whisk the cream into the cooled grits mixture. Add the eggs, buttermilk, flour, vanilla, remaining 3/4 cup sugar, and remaining 1 teaspoon lemon zest, and whisk until combined.

9. 9

   Pour the grits filling into the cooled pie crust and spread it into an even layer.

10. 10

    Bake at 350°F until the pie is set and lightly browned on top, 35 to 40 minutes. Loosely tent the pie with aluminum foil halfway through baking.

11. 11

    Cool the pie completely on a wire rack, about 45 minutes. Slice and serve topped with the berry mixture.

Notes

The source recommends fully cooking the grits so the finished pie is not gritty, and whisking in the cream before the remaining filling ingredients to help keep the grits smooth. The pie may be refrigerated, well wrapped or in an airtight container, for up to 4 days. It may be frozen for up to 2 months and thawed overnight in the refrigerator. Serve chilled or at room temperature.

Nutrition per serving

• dessert
• Southern
• baked
• pie
• custard
• fruit-topped
• vegetarian