16 Delicious Southern Dessert Recipes Classic

Craving a taste of the South? You’re in for a treat! Our roundup of 16 Delicious Southern Dessert Recipes Classic is a sweet journey through the heart of comfort food. From pecan pies to peach cobblers, these timeless treats are sure to delight your taste buds and bring a piece of Southern charm to your table. Dive in and discover your next favorite dessert!

Southern Pecan Pie

Waking up to the aroma of a freshly baked Southern Pecan Pie is like a warm hug from the South itself. I remember my first attempt at this classic dessert—it was a Thanksgiving disaster, but it taught me the importance of patience and precision in baking. Now, it’s a staple in my kitchen, especially during the holidays.

Ingredients

• 1 1/2 cups pecan halves, toasted
• 1 cup granulated sugar
• 3/4 cup light corn syrup
• 1/2 cup unsalted butter, melted and slightly cooled
• 3 pasture-raised eggs, lightly beaten
• 2 tsp pure vanilla extract
• 1/4 tsp fine sea salt
• 1 9-inch unbaked pie crust, chilled

Instructions

1. Preheat your oven to 350°F (175°C) and position the rack in the center.
2. Spread the pecan halves evenly over the bottom of the chilled pie crust.
3. In a medium bowl, whisk together the granulated sugar, light corn syrup, melted butter, lightly beaten eggs, vanilla extract, and sea salt until smooth.
4. Pour the mixture over the pecans in the pie crust, ensuring the pecans are fully submerged.
5. Bake for 50-60 minutes, or until the filling is set and the crust is golden brown. A toothpick inserted into the center should come out clean.
6. Allow the pie to cool completely on a wire rack for at least 2 hours before serving to let the filling firm up.

Zesty and rich, this Southern Pecan Pie boasts a buttery, flaky crust with a gooey, nutty filling that’s perfectly balanced. Serve it warm with a scoop of vanilla bean ice cream for an indulgent twist, or enjoy it as is for a classic Southern experience.

Classic Peach Cobbler

Unbelievably, there’s nothing quite like the smell of a Classic Peach Cobbler baking in the oven to make a house feel like a home. I remember my grandmother pulling hers out of the oven, the peaches bubbling up through the golden crust, and the way it brought everyone to the table without a single word. It’s a dish that’s as much about the memories as it is about the flavors.

Ingredients

• 4 cups fresh peaches, peeled and sliced
• 1 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tbsp fresh lemon juice
• 1 tsp pure vanilla extract
• 1 cup all-purpose flour
• 1 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp kosher salt
• 1 cup whole milk
• 1/2 cup unsalted butter, melted

Instructions

1. Preheat your oven to 375°F (190°C) and position the rack in the middle.
2. In a large mixing bowl, combine the peaches, 1 cup granulated sugar, light brown sugar, cinnamon, nutmeg, lemon juice, and vanilla extract. Toss gently until the peaches are evenly coated.
3. Transfer the peach mixture to a 9×13 inch baking dish, spreading it out evenly.
4. In another bowl, whisk together the flour, 1 cup granulated sugar, baking powder, and kosher salt.
5. Add the whole milk to the dry ingredients, stirring just until combined to avoid overmixing.
6. Pour the batter over the peach mixture in the baking dish, spreading it gently to cover.
7. Drizzle the melted unsalted butter evenly over the batter.
8. Bake for 45-50 minutes, or until the top is golden brown and the edges are bubbling.
9. Let the cobbler cool for at least 10 minutes before serving to allow the filling to set.

When you pull this cobbler out of the oven, the contrast between the crispy, buttery crust and the soft, juicy peaches is nothing short of magical. Serve it warm with a scoop of vanilla ice cream melting over the top, or enjoy it as is for a taste of summer any time of the year.

Banana Pudding

Ah, banana pudding—the ultimate comfort dessert that never fails to bring back memories of family gatherings and summer picnics. I remember my grandmother layering it just so, with each spoonful promising a perfect balance of creamy, fruity, and crunchy. It’s a dish that’s as fun to make as it is to eat, and today, I’m sharing my take on this classic.

Ingredients

• 2 cups whole milk
• 3/4 cup granulated sugar
• 1/3 cup all-purpose flour
• 4 pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 2 tbsp unsalted butter
• 1 box (11 oz) vanilla wafers
• 4 ripe bananas, sliced
• 1 cup heavy cream, chilled
• 2 tbsp powdered sugar

Instructions

1. In a medium saucepan, whisk together 2 cups whole milk, 3/4 cup granulated sugar, and 1/3 cup all-purpose flour over medium heat until smooth.
2. Gradually add 4 lightly beaten pasture-raised eggs to the saucepan, whisking constantly to prevent curdling.
3. Cook the mixture, stirring continuously, until it thickens to a custard consistency, about 8-10 minutes. Tip: A good custard should coat the back of a spoon.
4. Remove from heat and stir in 1 tsp pure vanilla extract and 2 tbsp unsalted butter until fully incorporated.
5. Layer the bottom of a 9×13 inch dish with 1/3 of the vanilla wafers, followed by half of the sliced bananas and half of the custard. Repeat the layers, finishing with a layer of wafers on top.
6. In a chilled bowl, whip 1 cup heavy cream with 2 tbsp powdered sugar until stiff peaks form. Tip: Chill your bowl and beaters for faster whipping.
7. Spread the whipped cream over the final layer of wafers. Tip: For a decorative touch, pipe the whipped cream using a star tip.
8. Refrigerate the banana pudding for at least 4 hours, or overnight, to allow the flavors to meld and the wafers to soften.

Velvety custard, ripe bananas, and crisp wafers come together in this banana pudding for a dessert that’s both rich and refreshing. Serve it in individual mason jars for a charming twist that’s perfect for parties.

Red Velvet Cake

Growing up, red velvet cake was the centerpiece of every family celebration in my home. Its vibrant hue and velvety texture made it not just a dessert, but a conversation starter. Today, I’m sharing my foolproof recipe that guarantees moist layers and that signature tangy cream cheese frosting every time.

Ingredients

• 2 1/2 cups sifted cake flour
• 1 1/2 cups granulated sugar
• 1 tsp baking soda
• 1 tsp fine sea salt
• 2 tbsp Dutch-processed cocoa powder
• 1 cup buttermilk, room temperature
• 2 large pasture-raised eggs, lightly beaten
• 1 1/2 cups vegetable oil
• 2 tbsp red food coloring
• 1 tsp pure vanilla extract
• 1 tsp distilled white vinegar
• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar, sifted
• 1 tsp pure vanilla extract

Instructions

1. Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans, tapping out excess flour.
2. In a large mixing bowl, whisk together cake flour, granulated sugar, baking soda, sea salt, and cocoa powder until well combined.
3. Add buttermilk, eggs, vegetable oil, red food coloring, and 1 tsp vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes, until smooth.
4. Stir in white vinegar until just incorporated. The batter will react slightly, becoming fluffier.
5. Divide batter evenly between prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. Allow cakes to cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
7. For the frosting, beat cream cheese and butter together on high speed until light and fluffy, about 3 minutes.
8. Gradually add powdered sugar and 1 tsp vanilla extract, beating until smooth and spreadable.
9. Place one cake layer on a serving plate. Spread with half of the frosting. Top with second layer and frost the top and sides.

Just out of the oven, this red velvet cake boasts a tender crumb and a slight tang from the buttermilk, perfectly balanced by the rich cream cheese frosting. For an extra touch, garnish with fresh raspberries or a dusting of cocoa powder before serving.

Sweet Potato Pie

Delightfully comforting and rich in flavor, sweet potato pie has always been my go-to dessert for family gatherings. There’s something about its creamy texture and warm spices that brings everyone together, reminding me of the countless autumn evenings spent in my grandmother’s kitchen.

Ingredients

• 1 1/2 cups mashed, roasted sweet potatoes
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 1/2 tsp fine sea salt
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 2 pasture-raised eggs, lightly beaten
• 1 cup heavy cream
• 1/2 cup unsalted butter, melted and slightly cooled
• 1 tsp pure vanilla extract
• 1 unbaked 9-inch pie crust, chilled

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it reaches the perfect temperature for baking.
2. In a large mixing bowl, combine the mashed sweet potatoes, granulated sugar, brown sugar, sea salt, cinnamon, nutmeg, and ginger, whisking until fully incorporated.
3. Add the lightly beaten eggs to the sweet potato mixture, blending thoroughly to create a smooth base.
4. Gradually pour in the heavy cream, melted butter, and vanilla extract, stirring continuously to maintain a homogenous mixture. Tip: For an extra smooth filling, pass the mixture through a fine-mesh sieve.
5. Place the chilled pie crust on a sturdy baking sheet to prevent spills, then carefully pour the filling into the crust, smoothing the top with a spatula.
6. Bake in the preheated oven for 55-60 minutes, or until the filling is set and the crust is golden brown. Tip: To avoid overbrowning, cover the crust edges with foil after the first 30 minutes.
7. Allow the pie to cool completely on a wire rack for at least 2 hours before serving. This patience ensures the filling sets properly for the perfect slice. Tip: For enhanced flavor, serve the pie at room temperature or slightly warmed.

Every bite of this sweet potato pie offers a velvety texture with a harmonious blend of spices, making it a standout dessert. Try garnishing with a dollop of whipped cream and a sprinkle of cinnamon for an elegant finish.

Mississippi Mud Pie

First, let me tell you, there’s nothing quite like the rich, decadent embrace of a Mississippi Mud Pie to round off a hearty meal. It’s the kind of dessert that feels like a warm hug, with its layers of chocolatey goodness and a texture that’s both creamy and crumbly. I remember the first time I made it; the kitchen was a mess, but the smiles around the table made every bit of cleanup worth it.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup unsalted butter, chilled and cubed
• 1/4 cup granulated sugar
• 1/4 tsp fine sea salt
• 1 cup heavy cream
• 8 oz semisweet chocolate, finely chopped
• 2 pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 1/2 cup light brown sugar, packed
• 1/4 cup Dutch-process cocoa powder
• 1/4 cup hot brewed coffee
• 1/4 tsp kosher salt

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9-inch pie dish.
2. In a food processor, combine the flour, chilled butter, granulated sugar, and fine sea salt. Pulse until the mixture resembles coarse crumbs.
3. Press the crumb mixture firmly into the bottom and up the sides of the prepared pie dish. Bake for 15 minutes, or until lightly golden. Let cool slightly.
4. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and add the chopped chocolate, stirring until smooth.
5. Whisk in the eggs, vanilla extract, brown sugar, cocoa powder, hot coffee, and kosher salt until well combined.
6. Pour the chocolate mixture into the pre-baked crust. Bake for 25 minutes, or until the filling is set but still slightly wobbly in the center.
7. Allow the pie to cool completely at room temperature, then refrigerate for at least 4 hours, or overnight, to set.

Mississippi Mud Pie is a symphony of textures, from the crisp crust to the velvety filling. Serve it chilled with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat. The deep chocolate flavor, enhanced by the coffee, makes it a standout dessert that’s sure to impress.

Lemon Chess Pie

This past weekend, I found myself craving something sweet yet tangy, a dessert that could bridge the gap between summer’s end and the cozy beginnings of fall. That’s when I remembered my grandmother’s Lemon Chess Pie, a recipe that’s as simple as it is sublime. Trust me, once you try this, it’ll become a staple in your dessert rotation.

Ingredients

• 1 1/2 cups granulated sugar
• 1/2 cup unsalted butter, melted and slightly cooled
• 3 pasture-raised eggs, lightly beaten
• 1 tbsp finely grated lemon zest
• 1/4 cup fresh lemon juice
• 1 tsp pure vanilla extract
• 1/4 tsp fine sea salt
• 1 unbaked 9-inch pie crust, chilled

Instructions

1. Preheat your oven to 350°F (175°C) and position the rack in the middle.
2. In a large mixing bowl, whisk together the granulated sugar and melted butter until fully combined.
3. Add the lightly beaten eggs, lemon zest, lemon juice, vanilla extract, and fine sea salt to the sugar mixture. Whisk vigorously for 2 minutes until the mixture is smooth and slightly aerated.
4. Pour the filling into the chilled pie crust, ensuring it’s evenly distributed.
5. Bake for 45-50 minutes, or until the filling is set around the edges but slightly wobbly in the center. Tip: To prevent overbrowning, cover the edges of the pie crust with foil after the first 30 minutes of baking.
6. Remove the pie from the oven and let it cool completely on a wire rack for at least 2 hours before slicing. Tip: For cleaner slices, chill the pie in the refrigerator for an additional hour.

Delightfully tangy with a velvety texture, this Lemon Chess Pie is a testament to the magic of simple ingredients. Serve it with a dollop of whipped cream or a sprinkle of powdered sugar for an extra touch of elegance.

Hummingbird Cake

Whenever I think of a dessert that perfectly balances sweetness with a hint of spice, Hummingbird Cake comes to mind. It’s a recipe that reminds me of my grandmother’s kitchen, where the aroma of baked goods was a constant comfort.

Ingredients

• 3 cups all-purpose flour, sifted
• 2 cups granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 3 pasture-raised eggs, lightly beaten
• 1 1/2 cups vegetable oil
• 1 1/2 teaspoons pure vanilla extract
• 1 (8-ounce) can crushed pineapple, undrained
• 2 cups ripe bananas, mashed
• 1 cup pecans, finely chopped
• 8 ounces cream cheese, softened
• 1/2 cup unsalted butter, softened
• 1 pound confectioners’ sugar, sifted
• 1 teaspoon pure vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
2. In a large bowl, whisk together the sifted flour, granulated sugar, baking soda, cinnamon, and salt.
3. Add the lightly beaten eggs, vegetable oil, and vanilla extract to the dry ingredients. Stir until just combined.
4. Fold in the undrained crushed pineapple, mashed bananas, and chopped pecans until evenly distributed.
5. Divide the batter equally among the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
7. For the frosting, beat the softened cream cheese and butter together until smooth. Gradually add the sifted confectioners’ sugar and vanilla extract, beating until light and fluffy.
8. Spread the frosting between the layers and over the top and sides of the cooled cake.

One bite of this Hummingbird Cake reveals a moist, dense texture with a delightful crunch from the pecans. The interplay of banana and pineapple offers a tropical sweetness, while the cream cheese frosting adds a tangy contrast. Serve it with a cup of strong coffee to highlight its rich flavors.

Buttermilk Pie

First introduced to me by my grandmother, buttermilk pie holds a special place in my heart and kitchen. Its creamy, tangy filling nestled in a flaky crust is a testament to the beauty of simplicity in baking. I often find myself whipping it up when I crave something sweet yet not overly indulgent.

Ingredients

• 1 9-inch pie crust, unbaked
• 1 1/2 cups granulated sugar
• 3 tbsp all-purpose flour
• 3 pasture-raised eggs, lightly beaten
• 1 cup buttermilk, room temperature
• 1/2 cup unsalted butter, melted and slightly cooled
• 1 tsp pure vanilla extract
• 1/4 tsp freshly grated nutmeg

Instructions

1. Preheat your oven to 350°F (175°C) and place the unbaked pie crust in a 9-inch pie dish, crimping the edges as desired.
2. In a large mixing bowl, whisk together the granulated sugar and all-purpose flour until well combined.
3. Add the lightly beaten eggs to the sugar mixture, whisking vigorously to incorporate fully.
4. Gradually pour in the room temperature buttermilk, followed by the melted butter, vanilla extract, and freshly grated nutmeg, whisking continuously to ensure a smooth batter.
5. Pour the filling into the prepared pie crust, tapping the dish gently on the counter to remove any air bubbles.
6. Bake in the preheated oven for 45-50 minutes, or until the filling is set and the top is lightly golden. A toothpick inserted into the center should come out clean.
7. Allow the pie to cool completely on a wire rack before serving to let the filling firm up properly.

Out of the oven, this buttermilk pie boasts a custard-like texture that’s both rich and refreshing, with a subtle tang that balances the sweetness perfectly. Serve it chilled with a dollop of whipped cream or a sprinkle of cinnamon for an extra touch of warmth.

Caramel Cake

Unbelievably rich and indulgent, this caramel cake has been a centerpiece at my family gatherings for as long as I can remember. There’s something about the way the caramel seeps into the layers, creating a moist, flavorful bite that’s impossible to resist. I’ve tweaked the recipe over the years, but the essence remains the same—a testament to simplicity and quality ingredients.

Ingredients

• 2 cups all-purpose flour, sifted
• 1 cup unsalted butter, room temperature
• 1 1/2 cups granulated sugar
• 4 pasture-raised eggs, lightly beaten
• 1 cup whole milk
• 1 tsp pure vanilla extract
• 1/2 tsp baking powder
• 1/4 tsp sea salt
• 1 cup dark caramel sauce, homemade or store-bought

Instructions

1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans, lining the bottoms with parchment paper for easy removal.
2. In a large mixing bowl, cream together the butter and sugar until light and fluffy, about 3 minutes on medium speed.
3. Gradually add the lightly beaten eggs to the butter mixture, ensuring each addition is fully incorporated before adding the next to avoid curdling.
4. Alternately add the sifted flour and milk to the mixture, starting and ending with the flour, to achieve a smooth batter.
5. Stir in the vanilla extract, baking powder, and sea salt until just combined, being careful not to overmix.
6. Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
8. Once cooled, spread a generous layer of dark caramel sauce between the cake layers and over the top, allowing it to drizzle down the sides for a rustic look.

Perfectly balanced between sweet and slightly salty, this caramel cake boasts a tender crumb and a gooey caramel topping that’s irresistible. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream to elevate the experience.

Blackberry Jam Cake

This summer, I found myself with an abundance of blackberries from my garden, leading me to experiment with a Blackberry Jam Cake that quickly became a family favorite. The rich, fruity jam not only adds a deep, berry flavor but also keeps the cake incredibly moist.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup clarified butter, at room temperature
• 3/4 cup granulated sugar
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup buttermilk
• 1 tsp pure vanilla extract
• 1 1/2 tsp baking powder
• 1/4 tsp sea salt
• 3/4 cup blackberry jam, seedless
• 1 tbsp lemon zest, finely grated

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan, lining the bottom with parchment paper for easy removal.
2. In a large mixing bowl, cream together the clarified butter and granulated sugar until light and fluffy, about 3 minutes. Tip: Ensure your butter is at room temperature to achieve the perfect consistency.
3. Gradually add the lightly beaten eggs to the butter mixture, one at a time, ensuring each is fully incorporated before adding the next.
4. Stir in the pure vanilla extract and lemon zest, mixing until just combined.
5. Alternately add the sifted all-purpose flour and buttermilk to the mixture, beginning and ending with the flour. Tip: This method prevents the batter from becoming too dense.
6. Gently fold in the blackberry jam until marbled throughout the batter. Tip: Do not overmix to maintain the jam’s distinct swirls.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Velvety and rich, this Blackberry Jam Cake boasts a tender crumb and bursts of berry in every bite. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat.

Coconut Cream Pie

Yesterday, I found myself craving something sweet, creamy, and utterly indulgent after a long day. That’s when I decided to whip up my all-time favorite dessert: Coconut Cream Pie. There’s something about the combination of flaky crust, rich coconut custard, and fluffy whipped topping that feels like a hug in dessert form.

Ingredients

• 1 9-inch pie crust, pre-baked and cooled
• 1 1/2 cups whole milk
• 1 1/2 cups heavy cream
• 3/4 cup granulated sugar
• 1/3 cup cornstarch
• 1/4 teaspoon salt
• 4 large pasture-raised eggs, lightly beaten
• 1 cup sweetened shredded coconut
• 2 teaspoons pure vanilla extract
• 1 cup heavy cream, chilled
• 2 tablespoons powdered sugar
• 1/2 cup toasted coconut flakes, for garnish

Instructions

1. In a medium saucepan, combine whole milk, heavy cream, granulated sugar, cornstarch, and salt. Whisk until smooth.
2. Place the saucepan over medium heat and cook, stirring constantly with a wooden spoon, until the mixture thickens and begins to bubble, about 8-10 minutes.
3. Remove from heat and gradually whisk in the lightly beaten eggs to temper them, ensuring a smooth custard.
4. Return the saucepan to low heat and cook for an additional 2 minutes, stirring constantly, to thicken further.
5. Stir in the shredded coconut and vanilla extract until fully incorporated.
6. Pour the custard into the pre-baked pie crust, smoothing the top with a spatula. Cover with plastic wrap, pressing directly onto the surface to prevent a skin from forming, and refrigerate for at least 4 hours, or until set.
7. Before serving, whip the chilled heavy cream with powdered sugar until stiff peaks form. Spread over the chilled pie and garnish with toasted coconut flakes.

Rich in flavor and texture, this Coconut Cream Pie is a dreamy dessert that balances the sweetness of coconut with the lightness of whipped cream. For an extra touch of elegance, serve each slice with a drizzle of dark chocolate sauce or a sprinkle of lime zest to cut through the richness.

Fried Apple Pies

Growing up in the South, fried apple pies were a staple at family gatherings, and I’ve always cherished the way their crispy exterior gives way to a sweet, spiced apple filling. Today, I’m sharing my take on this classic, with a few professional twists to elevate the humble hand pie to something truly special.

Ingredients

• 2 cups all-purpose flour, plus extra for dusting
• 1/2 teaspoon fine sea salt
• 1/2 cup unsalted butter, chilled and cubed
• 1/4 cup ice water
• 2 large Granny Smith apples, peeled, cored, and finely diced
• 1/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon freshly grated nutmeg
• 1 tablespoon clarified butter
• 1 pasture-raised egg, lightly beaten
• Vegetable oil, for frying

Instructions

1. In a large mixing bowl, whisk together 2 cups all-purpose flour and 1/2 teaspoon fine sea salt.
2. Add 1/2 cup chilled, cubed unsalted butter to the flour mixture. Using your fingertips, rub the butter into the flour until the mixture resembles coarse crumbs.
3. Gradually add 1/4 cup ice water, stirring until the dough just comes together. Tip: Overworking the dough will make it tough, so stop as soon as it forms a ball.
4. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to relax the gluten.
5. While the dough chills, combine 2 diced Granny Smith apples, 1/4 cup granulated sugar, 1 teaspoon ground cinnamon, and 1/4 teaspoon freshly grated nutmeg in a skillet over medium heat. Cook, stirring occasionally, until the apples are soft and the mixture is fragrant, about 5 minutes. Stir in 1 tablespoon clarified butter for richness.
6. On a lightly floured surface, roll out the chilled dough to 1/8-inch thickness. Cut into 6-inch circles.
7. Spoon 2 tablespoons of the apple filling onto one half of each dough circle, leaving a 1/2-inch border. Brush the edges with lightly beaten pasture-raised egg to seal.
8. Fold the dough over the filling to create a half-moon shape. Crimp the edges with a fork to ensure a tight seal.
9. In a deep fryer or heavy-bottomed pot, heat vegetable oil to 350°F. Fry the pies in batches until golden brown, about 3 minutes per side. Tip: Maintain the oil temperature for even cooking and a crisp exterior.
10. Transfer the fried pies to a wire rack set over a baking sheet to drain any excess oil.

Mmm, the contrast between the flaky, golden crust and the tender, cinnamon-spiced apples is simply irresistible. Serve these pies warm with a scoop of vanilla bean ice cream for a decadent twist, or enjoy them as is for a taste of Southern nostalgia.

Chocolate Chess Pie

Perfectly rich and decadent, Chocolate Chess Pie has been my go-to dessert for those evenings when only something intensely chocolate will do. I remember the first time I made it, the kitchen filled with the aroma of melting chocolate and butter, a memory that now brings a smile every time I bake this pie.

Ingredients

• 1 1/2 cups granulated sugar
• 3 tablespoons unsweetened cocoa powder, sifted
• 1/4 teaspoon fine sea salt
• 1/2 cup unsalted butter, melted and slightly cooled
• 2 large pasture-raised eggs, lightly beaten
• 1 teaspoon pure vanilla extract
• 1/4 cup whole milk
• 1 9-inch unbaked pie crust, chilled

Instructions

1. Preheat your oven to 350°F (175°C) and position a rack in the middle.
2. In a large mixing bowl, whisk together the granulated sugar, sifted cocoa powder, and fine sea salt until no lumps remain.
3. Add the melted and slightly cooled unsalted butter to the dry ingredients, stirring until fully incorporated.
4. Gently mix in the lightly beaten pasture-raised eggs, ensuring the mixture is smooth and homogenous.
5. Stir in the pure vanilla extract and whole milk, blending until the filling is silky and uniform.
6. Pour the filling into the chilled 9-inch unbaked pie crust, smoothing the top with a spatula for an even layer.
7. Bake for 45 minutes, or until the filling is set around the edges but slightly wobbly in the center.
8. Allow the pie to cool completely on a wire rack, about 2 hours, before slicing to ensure clean cuts.

You’ll love the contrast between the crisp crust and the fudgy, almost brownie-like filling of this Chocolate Chess Pie. For an extra touch, serve each slice with a dollop of whipped cream or a scoop of vanilla bean ice cream.

Praline Cheesecake

Yesterday, as I was rummaging through my grandmother’s old recipe box, I stumbled upon a faded card that brought back a flood of sweet memories. It was her famous Praline Cheesecake recipe, a dessert that always had a special place at our family gatherings. Today, I’m thrilled to share this cherished recipe with you, hoping it brings as much joy to your table as it has to mine.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup clarified butter, melted
• 1/4 cup granulated sugar
• 24 oz cream cheese, room temperature
• 1 cup light brown sugar, packed
• 3 pasture-raised eggs, lightly beaten
• 1 cup heavy cream
• 1 tsp pure vanilla extract
• 1/2 cup praline pieces, plus extra for garnish

Instructions

1. Preheat your oven to 325°F (163°C). This ensures a gentle bake for a creamy texture.
2. Combine graham cracker crumbs, clarified butter, and granulated sugar in a bowl. Press firmly into the bottom of a 9-inch springform pan. Tip: Use the bottom of a glass to evenly press the crust.
3. Bake the crust for 10 minutes, then let it cool. This step prevents a soggy bottom.
4. In a large bowl, beat the cream cheese and brown sugar until smooth. Gradually add the eggs, then the heavy cream and vanilla, mixing just until combined. Tip: Overmixing can introduce air bubbles, leading to cracks.
5. Fold in the praline pieces gently, then pour the filling over the crust.
6. Bake for 50-60 minutes, until the edges are set but the center slightly jiggles. Tip: A water bath can prevent cracking, but ensure the pan is well-wrapped to avoid water seepage.
7. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour to prevent sudden temperature changes.
8. Refrigerate for at least 4 hours, preferably overnight, before serving. Garnish with additional praline pieces.

Buttery and rich, this Praline Cheesecake strikes the perfect balance between creamy and crunchy. The praline pieces add a delightful texture contrast, making each bite a symphony of flavors. Serve it with a drizzle of caramel sauce for an extra decadent touch.

Bourbon Balls

Just when you think the holiday season couldn’t get any better, bourbon balls come along to prove you wrong. I remember my first encounter with these boozy little delights at a friend’s Christmas party; their rich, nutty flavor and the warm kick of bourbon were unforgettable. Now, I make them every year, tweaking the recipe slightly to keep things interesting.

Ingredients

• 1 1/2 cups finely crushed vanilla wafers
• 1 cup confectioners’ sugar, sifted
• 1 cup finely chopped pecans, toasted
• 2 tbsp unsweetened cocoa powder, Dutch-processed
• 1/4 cup bourbon
• 2 tbsp light corn syrup
• 1/2 cup confectioners’ sugar, for rolling

Instructions

1. In a large mixing bowl, combine the crushed vanilla wafers, sifted confectioners’ sugar, toasted pecans, and Dutch-processed cocoa powder until well blended.
2. Add the bourbon and light corn syrup to the dry ingredients, stirring until the mixture becomes cohesive and slightly sticky. Tip: If the mixture feels too dry, add an additional teaspoon of bourbon.
3. Using a tablespoon measure, scoop the mixture and roll into 1-inch balls between your palms. Tip: Wearing disposable gloves can prevent the mixture from sticking to your hands.
4. Roll each ball in the remaining confectioners’ sugar until fully coated, then place on a parchment-lined baking sheet. Tip: For a more intense bourbon flavor, let the balls sit uncovered for an hour before the final sugar coating.
5. Refrigerate the bourbon balls for at least 2 hours, or until firm, to allow the flavors to meld.

The texture of these bourbon balls is delightfully crumbly yet moist, with a deep chocolate and nutty flavor that’s perfectly balanced by the bourbon’s warmth. Serve them on a vintage platter for a nostalgic touch, or package them in decorative boxes as thoughtful homemade gifts.

Conclusion

Zesty flavors and heartwarming traditions fill our roundup of 16 Delicious Southern Dessert Recipes Classic. Whether you’re craving the comfort of pecan pie or the sweetness of peach cobbler, there’s something here to delight every palate. We’d love to hear which recipe stole your heart—drop us a comment below! And don’t forget to share the love by pinning your favorites on Pinterest. Happy baking, y’all!

Bella Bacinos