Part 8/8:

For my final dessert, I'm making a cranberry custard pie with a flaky, buttery crust. The custard filling is a rich, custardy mixture of eggs, sugar, cornmeal, buttermilk, and vanilla, which complements the tart cranberries perfectly. After baking, I dust the top of the pie with powdered sugar for a beautiful presentation.

From creamy custards to indulgent cakes and pies, this Southern cooking masterclass showcases a range of decadent desserts and comforting classics. Whether you're craving something rich and chocolatey or bright and fruity, these recipes are sure to delight and inspire your inner Southern chef.