Category Archives: Odd Pies

Miss Petunia’s Grits Pie

I discovered Paula Deen’s recipe for Grits Pie four years ago while searching for a birthday cake alternative for my grits-lovin’ lover.  Never did I imagine such a thing existed, let alone tasted so magically delicious. It was the only pie I had ever baked before starting MyPiary.

I have baked this pie with my dear friend Daniel many times, and it always receives rave reviews. People who dislike grits still love this pie. I’m thinking it has something to do with all the buttah.

While the original recipe calls for buttermilk, I have a hard time justifying buying an entire quart of buttermilk (the only size I can find in my Publix, where shopping is a pleasure), when I can easily make my own sour dairy product. I also like to add more vanilla, and sometimes a little bourbon, to kick it up a notch. I only use the slow-cooking, old-fashioned grits and a homemade pastry, because I’m worth it. Oh, my pie-eaters are totally worth it, too.

Miss Petunia’s Grits Pie

¾ cup water
dash salt
¼ cup old fashioned grits
½ cup butter
¾ cup sugar
2 tbs flour
3 eggs, slightly beaten
¼ cup half & half
1 tsp lemon juice
2 tsp vanilla
1 tbs bourbon, optional
1 9-inch prepared, unbaked pie pastry

Preheat oven to 325°. Add lemon juice to half & half to make “buttermilk” and set aside. Bring water and salt to a boil in a small pan. Add grits and cook for 5-7 minutes over low heat, stirring frequently. Remove from heat and stir in butter. Add vanilla and stir. Let cool slightly. Beat eggs in medium bowl. Add sugar and stir until combined. Stir in flour and half & half. Slowly stir in cooled grits. Pour into prepared, unbaked pie shell. Bake 35-40 minutes, or until set. Cool on wire rack. Serve warm or cold. The pie is tasty as is, or it can be topped with a warm berry compote for extra deliciousness.

Let’s look at photo documentation now.

The ingredient lineup

Making the grits

A whole stick of buttah? You betcha!

Mix the butter and grits well, then add vanilla and bourbon

Mix all ingredients well before pouring into pie shell

Homemade pie pastry is so much better

My crust looks a little wonky, but it's still delicous

Yes, you can have a slice of grits pie for breakfast

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Eggnog Pie

Raise your hand if you love eggnog. I know, right? Sooooo good. I love a good ’nog. Homemade is best, but Homestead Creamery (located in Virginia, but their products are sometimes found in Whole Foods or The Fresh Market) comes in a close second. It is a tasty beverage, indeed.

Of course I needed to come up with an eggnog pie to celebrate the season. Using just one mixing bowl, this festive dessert is super easy to make. The texture is similar to flan, and it has a rich, caramel-like flavor that is neither too eggy nor noggy.

Eggnog Pie

¾ cup sugar
¼ cup light brown sugar
4 eggs
1 12-oz can evaporated milk
¼ cup bourbon
1 tsp vanilla
½ teaspoon ground nutmeg
pinch, or two, ground cinnamon
pinch salt
1 9-inch pie pastry, partially blind-baked*

Preheat oven 350°.

*Press pie dough into a 9-inch pie plate and crimp edges as desired. Using a fork, poke holes around the bottom and sides of dough. Cut parchment paper or foil into a circle a little wider than the pie, gently place into pie shell and pour in your pie weights. Pie weights? Yes! Dried beans make cheap and easy pie weights that can be used again and again. Now,  place pastry on the lowest oven rack and bake for 10-12 minutes, checking frequently to poke down any puffed up dough. Cool on wire rack.

In the bowl of an electric mixer, beat eggs, sugars, and salt until frothy. Add evaporated milk, bourbon, vanilla, and ¼ tsp nutmeg and beat at a low speed until everything is combined. Pour into cooled, prepared crust. Sprinkle the cinnamon and remaining nutmeg on top of pie. Place pie on a rimmed baking sheet or jelly roll pan and pour about ½-inch of hot water into pan. Bake for about 50-55 minutes, or until a toothpick inserted in the center comes out clean. Cool on wire rack.

The ingredient lineup

Everybody in the bowl!

Ready for some lovin' in the oven

Cinnamon and nutmeg give the pie delicious color and spice

A perfect slice of Holiday Heaven

You Are Too Sweet

No, really. You are way too sweet. Not you, sweet love, who always opens the door for me. I like that. I’m talking to you, Brown Sugar Pie. Goodness, why did I think you would be good?

Well, you were good at first, and then you just became too much, kind of like that sweet guy who calls to check up on you but then keeps calling and texting until you want to heave your phone (or him) off a cliff. (Don’t worry; we don’t have cliffs in Florida.)

After the third bite my love said, “this pie is not for Wilford Brimley.”

Do you have diabeetis? Then let’s dance!!

Seriously, though. I found the recipe in “Southern Living Homestyle Cooking” and added my own bit of flair. It was super easy, just one bowl. Measure, dump, mix, and pour. I like that. But it was really freakin’ sweet.

I used a basic all-shortening pastry because I didn’t have enough butter. (Travesty, I know.) I also added some spices because it had the sugar and everything nice, but was missing something. Try it if you dare.

Brown Sugar Pie

½ cup butter, melted
2 cups firmly packed light brown sugar
3 eggs
½ tsp cinnamon
1 tsp vanilla
¼ tsp nutmeg
1 9-inch pie pastry

Beat butter, sugar, eggs, vanilla, and spices in a large mixing bowl until blended. Pour into pie shell. Bake at 350° for 45 minutes. Cool completely on wire rack.

There is such a thing as too damn sweet

Make Your Own Crust, Pie

When is a pie not a pie? When it says it “makes its own crust” and it really doesn’t.

"Having baked in a pie plate doth not a pie make." ~ Miss Petunia Buttercup

Yep, I almost broke my “Pie should not make you cry” rule last night. I found a recipe in an old, spiral-bound church cookbook that I thought might be fun to try.

That's my juvenile handwriting letting you know in sparkly pen that it was indeed a COOKBOOK!

Yeah, not so much. It was easy, sure, but it’s no winner. In fact, it was so bad that I won’t even post the recipe.

Beulah warned me about the coconut but not about how much this pie sucks

OK, I will post a photo of the recipe, but I’m telling you do not make it! Well, not unless you like weird custardy desserts pretending to be pies. Meh.

I went for the pineapple because my sweet lover does not like coconut. He is extra sweet for telling me  “this isn’t a pie, it doesn’t count,” because he knew I wasn’t happy with it.

If anyone knows Mrs. Beulah Addler, who appears to still live in Washington, Illinois, please give her my regards and tell her that this is not a pie. It didn’t even make a crust! It was just mush. And, yes, I drained the heck out of the pineapple. Whatever. It’s a bad recipe. I do, however, have a great recipe for a pie that makes its own crust and Imma gonna tell ya ’bout it right now!

This Ozark Pie recipe spoke to me because I do love the Ozarks and I was intrigued that a pie could be so clever as to make its own crust.

I found this recipe in Ken Haedrich’s Pie: 300 Tried-and-True Recipes for Delicious Homemade Pie, and since this was actually No. 10 on my 52 weeks of pie tour, I pretty much followed the recipe as written, with the exception of adding more vanilla. You can use just about any fruit and nut combo. I made this one with apples and walnuts. I think pears and pecans would be divine. I do have to say that this isn’t a pie that ages well, so it’s best consumed right after baking. It makes a great last-minute dessert for a gathering, especially when served à la mode.

Ozark Pie

1 egg + one egg yolk
½ cup sugar
¼ cup light brown sugar, packed
1 tsp vanilla
1 cup +1 tbs flour
1½ tbs baking powder
½ tsp cinnamon
¼ tsp fresh, grated nutmeg
1 large apple or 2 medium pears, cored, peeled, and chopped
½ cup nuts, chopped

Combine eggs and sugars in large bowl and beat until frothy. Blend in vanilla. Sift flour, baking powder, and spices in a separate bowl. Stir into batter along with nuts and fruit. Pour into greased 9″ pan and bake at 350° for 25-30 minutes, or until golden brown. Cool on wire rack. Serve slightly warm with vanilla ice cream for a most delicious dessert.

Now that's a pie that makes its own crust!