Recipes and essays exploring Southern identity through food and travel

Recipes and essays exploring Southern identity through food and travel

Category: Pies

Blackberry Mint Tarts

Blackberry Mint Tarts

This lovely number gets its gorgeous, royal purple (okay, maybe it’s not quite royal, but it’s still gorgeous) from fresh blackberries. With the added freshness of mint, this tart tastes just like summer, right as it’s beginning to leave us.

Blackberry and Lemon Caramel Tartlets

Blackberry and Lemon Caramel Tartlets

  Print Blackberry and Lemon Caramel Tartlets Blackberries come fully alive when paired with this fresh lemon caramel sauce and baked up in a thick, sweet pastry crust. Course Dessert Prep Time 30 minutes Cook Time 50 minutes Total Time 1 hour 35 minutes Servings […]

Kentucky Transparent Pie

Kentucky Transparent Pie

Transparent Pie gets its name from the colorless, “transparent” (it’s not really transparent) custard filling. The pie has been compared to chess pie, but you’ll notice this recipe has no vinegar or cornmeal, both staple ingredients in the Southern chess pie. You may also notice, if you’re especially eagle-eyed and an avid baker with a propensity for Southern recipes, that Transparent Pie calls for heavy whipping cream instead of milk. These differences give the Kentucky pie a smoother, richer custard than the more well-known chess pie.

Chocolate Tart

Chocolate Tart

Print Chocolate Tart A rich chocolate custard in a chocolate crust. Perfect for that friend (me) that can’t keep their fingers away from chocolatey goodness. Course Dessert Prep Time 40 minutes Cook Time 1 hour Total Time 4 hours 40 minutes Servings 8 slices Ingredients […]