- 2 months ago
Craving the kind of desserts that have been passed down through generations? In this video, Nicole makes five classic Southern sweets that prove some recipes never go out of style. From creamy, nostalgic favorites to old-fashioned cakes, candy, and pie, these beloved desserts still taste just as amazing today.
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00:00Pull up a chair and save room for dessert
00:01because I'm serving up the most iconic sweets of the South.
00:04I've got five of the best dessert recipes
00:06that have been bringing families together for generations.
00:09Starting off with my family recipe
00:11and the most popular Southern dessert of all time,
00:13banana pudding.
00:14What's great about banana pudding
00:16is that it is a year-round dessert.
00:18You can serve it at the holidays,
00:19but it travels all the way through the summertime
00:21in every potluck.
00:22I created this recipe based on my grandmother's recipe.
00:26When I was trying to ask her her recipe,
00:28she was all over the place.
00:29Wait a minute Nicole, my mind is a B-L-A-N-K.
00:34So I had to hone it in
00:36and I think I came up with the best creation.
00:38This nanner pudding starts with a homemade custard.
00:41Don't be scared.
00:42A lot of times when people see recipes like that,
00:45you automatically wanna shut down
00:47because you'd rather open the box of jello pudding mix.
00:50Not today.
00:50It is made with pantry staples
00:52and I'm gonna show you just how easy it is.
00:54Starts with sugar and then you're gonna whisk in
00:56a little flour and a little bit of salt
00:59because we know that a little pinch of salt
01:02and everything's sweet just makes it better.
01:04And then you just whisk in some milk.
01:06And what's good about this is you can pronounce
01:07every ingredient so far.
01:09And you just wanna whisk it so you don't get any clumps.
01:11And then we just bring this mixture up to a simmer,
01:14stirring frequently just until all that sugar dissolves
01:17and it heats up.
01:19So far this is a cooking 101 situation.
01:21As it starts to come up to temperature,
01:23you'll notice that it starts to thicken.
01:25This is where the magic happens.
01:26This is what turns this into pudding.
01:29Custard.
01:30You gotta add some egg.
01:31So I've just got four egg yolks in here.
01:34Now my grandmother would take the whites
01:36and make a meringue for the top,
01:38which is very Southern and very classic.
01:41I don't happen to love meringue, okay?
01:43I'll admit it.
01:43I like a rich but light whipped cream topping.
01:49So that's what we're gonna make.
01:50You can't just whisk eggs and throw them in
01:53or you'll end up with scrambled eggs.
01:54You have to temper the eggs.
01:56That means bring the temperature up before you add it in.
01:59That way it's not such a shock and they don't scramble.
02:01So to do that, we're gonna take a little of the hot mixture
02:05and add it to our egg yolks and whisk.
02:08Just like a little bit at a time.
02:09That way you don't end up with scrambled eggs.
02:10You also wanna make sure your heat's not up too high
02:13or you'll end up with a bunch of sticky flour
02:16on the bottom of your pot.
02:17All in all, about a cup of the mixture.
02:19Add it to your egg and now I can feel in this bowl
02:22that the egg mixture is warm
02:24and you can see it's already getting really good and thick
02:28and the egg is going to thicken it even further.
02:30And it's gonna give you that vanilla yellow color.
02:33And now this is just gonna cook for a few more minutes
02:36just to be sure we get all that floury taste out.
02:39Three to five minutes at this point
02:40and you're good to go.
02:42You can see how we're doing, how it's coating that spoon.
02:44And as it cools, it will thicken even further.
02:48The old chef trick.
02:50Gotta make it vanilla pudding.
02:51So add in a little vanilla extract.
02:53Little trick we do and this is what sets this custard
02:57apart from anything that comes out of a box.
03:00At the very end, add in a tablespoon or two of cold butter.
03:04This just takes the flavor up a notch
03:06and adds a little bit of richness.
03:11This alone could be dessert.
03:13At this point, I just like it to cool
03:14for about 10 minutes or so before we pour it over.
03:16Vanilla wafers and bananas create your layers.
03:19Now I have seen some people make banana pudding
03:21without even putting bananas in it.
03:23I mean, while we know the vanilla wafers
03:26are the star of the show,
03:27you still gotta put the bananas in it.
03:29But definitely more wafers than bananas.
03:32Cover the bottom first with vanilla wafers.
03:34And I like to do a square dish and make it thicker.
03:38So it's my grandfather's favorite dessert.
03:40So my grandmother made it all the time.
03:42How many bananas use is up to you.
03:44And it sometimes depends on the size of the banana.
03:47You know the drill.
03:48I try to do three to four layers.
03:50Also, this is my son's favorite dessert.
03:52Banana pudding is the most popular southern dessert
03:56according to my research on the internet
03:59and according to an article I read
04:01about what chefs consider the most southern dessert.
04:06So it had to be included
04:08even if you have seen me make it before.
04:10Okay, this is a dessert you know you have to make
04:12a little bit ahead of time
04:14because we need those vanilla wafers to soften
04:16and turn into the cake and the best part.
04:19Got our custard.
04:20It is still hot, but it's not like boiling hot.
04:22Over we go.
04:24It will work its way into the nooks and crannies.
04:28Look at that, beauty.
04:29I like to kind of help it get settled amongst the layers.
04:35Then you're gonna cover it with some plastic.
04:37If you don't cover it,
04:38it'll get a little skin on it from the pudding.
04:41All right, and then you pop it into the fridge to set.
04:43You wanna go at least four hours.
04:45Even better if you can go eight hours or overnight,
04:48but at least four hours will do the trick.
04:50You know the drill when it comes to whipped cream.
04:53While you might see me break out the Cool Whip on occasion,
04:56this really is easy and better.
04:58It's just heavy cream.
05:00I get it going and then I add in a little powdered sugar.
05:03Okay, you wanna go to soft peaks.
05:05You don't wanna take it too far.
05:06It can go from perfect to too far in like 10 seconds.
05:11That's what you want.
05:12Ander pudding time.
05:13Okay, it's all set.
05:14I'm gonna add on our whipped cream.
05:17I like to just pile it on and make it fluffy.
05:19Cause you know, if you like the meringue on here,
05:21it's always cloud-like.
05:23So I still wanna give it that look,
05:25but with a little more creaminess.
05:27Usually there's crumbs at the bottom of the bag
05:29and that's what you wanna sprinkle on top.
05:31That's my ideal garnish just to get people excited.
05:34My favorite and what I think
05:36is the best banana pudding there ever was.
05:39Thanks to Mommel's inspiration.
05:41Let me just see if it's as good as I remember.
05:44On that vanilla wafer,
05:45just softens and absorbs all that flavor
05:47from the vanilla pudding.
05:52It's the best banana pudding.
05:54Reminds me of all of the southern cafeterias
05:57and meet and threes when they have
05:58the homemade banana pudding.
06:00Telling you, it's one of the best things ever.
06:03If you love Texas sheet cake,
06:05you're gonna love this next one.
06:07Coca-Cola cake.
06:09Cause that's how you say it in the South, Coca-Cola.
06:14Nothing like the real thing.
06:15What was that, Pepsi?
06:17In this bowl I've got a couple cups of flour
06:19and to that I'm gonna add in a couple cups of sugar.
06:21All right, then we gotta get
06:23the Coca-Cola part going on the stove.
06:26This is similar when you're making a Texas sheet cake
06:28or other chocolate cakes.
06:29You usually combine liquid or butter with cocoa powder
06:33and that gets the chocolate flavor
06:34infused into the rest of the cake.
06:36I've got a cup of butter in here
06:38and to that I'm gonna add in some cocoa powder
06:40and the star of the show, a cup of Coca-Cola.
06:43Then I'm just gonna cook this together
06:45until it becomes one uniform mixture.
06:47This has all come together.
06:48Now we just stir this into our dry ingredients.
06:50I've been reading a couple novels that are set
06:52kind of during the time of the depression,
06:54but they always have Coca-Cola.
06:56So it has been around.
06:57Now we go with the remaining ingredients.
07:00Some buttermilk, couple eggs, some baking soda.
07:03This is gonna react with that buttermilk and a splash
07:05of vanilla and then you just mix
07:08and we're gonna pour it into our pan.
07:10So this just comes together in a nine by 13
07:13that I've lightly greased.
07:14Texas sheet cake is one of my favorite cakes
07:18and this I feel like I'm gonna love just as much.
07:21This goes into the oven 350 degrees
07:24until a toothpick comes out clean.
07:26That'll be about 40 minutes.
07:29Don't lose track of time
07:30because we have to make the frosting
07:31and the frosting has to go on the cake while it's still hot.
07:34Crap, crap, crap.
07:36Nicole forgot the marshmallows.
07:42It's not too late.
07:44Stir marshmallows into the batter.
07:46I just saw these marshmallows sitting here.
07:47I said, where were those supposed to go?
07:49Just got so excited.
07:51Everything's fine, people.
07:52Everything's fine.
07:53These are going to bake and melt into the cake.
07:59Let's try that again.
08:00Cake's almost done, so I'm gonna make the frosting.
08:02It starts out just like the mixture for the cake did.
08:05Butter, cocoa powder, and the cola.
08:08I mean, who else used to say co-cola?
08:11I think that's what my grandfather used to say.
08:14Bring me a co-cola.
08:15The coke versus just adding water or something
08:18is gonna add more sweetness, more richness,
08:22and just more flavor in general.
08:23And that's why those bakers back then used to use it.
08:27Then we're gonna take our hot mixture
08:28and stir it into the powdered sugar.
08:31I feel like I bet you could do this cake
08:33with Dr. Pepper or cherry cut, too.
08:37That'd be good.
08:38Stir in some chopped pecans.
08:40I don't like nuts in my brownies,
08:42but in a Texas sheet cake, I do kind of like it
08:45because the cake is so fudgy and melts in your mouth
08:49that having this little bit of texture in there
08:51is kind of nice.
08:52This is our frosting.
08:54Now we're gonna spread it over the cake while it's warm.
08:57It says hot, but I really do like to let it sit
08:59for a few minutes, otherwise, when you pour the frosting on,
09:03it just kind of all falls to the side.
09:05Frosting on this cake, it's just like fudge.
09:08It's kind of like that crystallized sugar taste.
09:11While you do want to spread this on while the cake is hot,
09:13you don't really want to cut it yet.
09:14You want it to set, so it's just another waiting game.
09:17That's the only thing about bacon.
09:18I tell you what, there's a lot of waiting.
09:20And the frosting does kind of harden quickly,
09:22which is another reason why you want to do it warm.
09:24Once it sets, it is set.
09:27Mmm, this is gonna be so hard
09:29picking a favorite dessert today.
09:32Can't deny that this is a moist cake.
09:34The way that frosting kind of crackles on top,
09:37my jaws started doing that thing
09:39where they just kind of tingle because they're so excited.
09:42Look at that.
09:43I feel like you can taste it.
09:45Coca-Cola might've been the genius move here.
09:53Mmm, all right, you're making this look too good.
09:55Oh, oh, oh.
09:56You're making it look too good.
09:57Girl.
09:58Okay, yeah, bye.
10:01Are you ready?
10:02I don't know, she loves, this girl loves the cake.
10:07Yeah.
10:08What do you do?
10:08Yeah, that's what we do.
10:10When it tastes good, perfect bite, I'll cut you this.
10:15Too good.
10:17The Coca-Cola cake is indeed a gift
10:19from our Southern grandmothers.
10:22You're gonna wanna make this one.
10:24What do you think of when you hear the word divinity?
10:27Divinity candy is what we're making next.
10:30When I'm thinking of old classic vintage Southern desserts,
10:35this is it.
10:36And this brings the nostalgia for me and maybe for you.
10:38My mom loves divinity, and I remember
10:40when she used to try to make it,
10:42and it would just always be that she's concerned
10:44about whatever the weather was.
10:45Because you cannot make this on a hot and humid day.
10:48A rainy day, forget about it.
10:50It can be a little finicky,
10:52but I just thought this was a great one to add.
10:55You can make a lot for not a lot of money.
10:57It's all pantry stables, and with the holidays coming up,
10:59this might make the perfect food gift,
11:02or just a little something sweet to bring out
11:05at the end of your dinners.
11:06Starting with a couple cups of sugar.
11:08In case you've never had or heard of divinity candy,
11:11it is similar to nougat,
11:13but it is less chewy and less dense.
11:16It literally melts in your mouth,
11:18and it's little like clouds of sugar.
11:20So the story is, when someone tasted it,
11:24they just said how divine it was, heavenly.
11:28I give to you divinity.
11:30So to the sugar, some light corn syrup,
11:33and then a half a cup of hot water,
11:35and a little bit of salt.
11:36You do need a thermometer for this,
11:38because we need to get it to the softball stage,
11:42which is about 260 degrees.
11:44You don't want to stir it too much,
11:46because you don't want the sugar to build up
11:47along the sides of your pot.
11:49Same situation when you're making
11:50another great Southern classic.
11:52I just couldn't do them all.
11:53If y'all like this and want to see more recipes,
11:56more Southern desserts, let me know.
11:58I'm just going to bring this up to a simmer,
12:00stirring gently, occasionally.
12:02The sugar's going to dissolve,
12:03and we're going to boil it until it reaches 255 to 60 degrees.
12:08And before that comes to temperature,
12:10you want to go ahead and start beating egg whites.
12:12You're starting with almost like a meringue,
12:14so you're just going to whip some egg whites
12:16until they have stiff peaks,
12:18and once that hits temperature,
12:20you're going to slowly drizzle it into the egg whites.
12:22I mean, this whole dessert is sugar and egg whites.
12:25You've got that.
12:26We are going to give it the Southern,
12:28extra Southern twist by adding in some pecans,
12:31but we'll get to that.
12:32I'm just going to get this whipping.
12:34It doesn't have to be all the way high,
12:35because I don't want it to get too far ahead.
12:38I want them to kind of come together about the same time.
12:40And you're about at stiff peaks.
12:41Now is the time to drizzle in our hot syrup.
12:45This whole process should take a couple minutes
12:47before you even get it all in,
12:48so you've got to go super slow.
12:50It's going to go at least five minutes or so
12:51until those egg whites start to lose their sheen.
12:54Once the sugar liquid's all in, you can crank it up.
12:58If you're finding that you're having a hard time
13:00for this setting up, you can add in a little powdered sugar,
13:03like a half a tablespoon at a time.
13:04I have a little bit of runniness
13:05because it is kind of humid and about to rain outside.
13:10We're going to blame that.
13:12I'm just going to go for it.
13:13Now this is a sticky situation, pun intended.
13:16All right, so you want to take two spoons,
13:19and you're going to put little dollops on a wax paper
13:22or parchment paper lined sheet.
13:24Okay, so they look like little clouds,
13:25and they're holding their shape pretty well,
13:27so we're in a pretty good spot.
13:29If you do a little test run
13:31and you see that it starts flattening out really quickly,
13:34then you need to whip some more.
13:35While they are still moist,
13:37I'm adding in some pecans on the top.
13:40This really adds the southern flair.
13:43People have done other flavors, like you could do lemon,
13:45or you could do like dried fruits in here,
13:47or you can just leave them plain.
13:49But the little crunch that's like a hint salty
13:53with all of this just sugar is so delightful
13:58and kind of the perfect bite of dessert.
14:00Once you start scooping, you do kind of have to act fast
14:04because it'll dry pretty quickly
14:06and become hard to work with.
14:07Your grandmother won't believe that you made Divinity.
14:09Now here's the hard part.
14:11You have to wait.
14:13They have to like completely dry out.
14:14It takes about eight hours or so.
14:18So this is a great thing to do
14:19and then leave till the next day.
14:21Just be sure and keep them in a cool, dry place.
14:24So here's a piece of divine heaven coming right up.
14:28It's Divinity time.
14:30You have to say it like super southern, like Divinity time.
14:33I don't know the last time I had this.
14:35My mom is going to be super impressed.
14:37You can see how they're just little delicate pillows.
14:40They stay sticky for a while.
14:42Now, obviously, it hasn't been a full day.
14:45You want to let these sit out.
14:47Let them like completely dry out as much as they can.
14:50So overnight, it's going to be this.
14:51And they last for a very long time, which is why these make great gifts.
14:56Holiday gifts or for your cookie swap.
14:58I never really break them open.
14:59I just dig right in, but I want to show you the inside.
15:02It's reminiscent of that nougat, and it's kind of like spongy.
15:06But nougat is a little bit dense and chewy.
15:10This, watch, just melts in your mouth.
15:17Almost don't even have to chew it.
15:20Delightfully, just pure and sweet.
15:22Again, literally melts in your mouth.
15:24But the crunch and the hint of saltiness from the pecans balance it out.
15:29While pecans are optional in Divinity, I really don't think they are.
15:33I think you'll be much happier if you put them in than leave them out.
15:39I wish you could just sink your teeth into it.
15:42While this is the epitome of a southern treat, what I have next might be the most southern of all
15:47today.
15:47You've probably been thinking she cannot be talking about southern desserts without doing a hummingbird cake.
15:53You're right.
15:54So let's make a hummingbird cake.
15:56This is the iconic cake of the South, especially according to Southern Living.
16:02Ever heard of them?
16:03They are the experts on everything southern, and hummingbird cake is their most popular recipe since 1978.
16:12While this is not a southern living recipe, it is super close,
16:15and our top-rated hummingbird cake recipe at All Recipes.
16:19So here we go.
16:20The hummingbird cake became really popular in the South in the 60s or 70s,
16:24but before that, it really originated in Jamaica.
16:28Did you know?
16:29I've got some flour in here.
16:31To that I'm adding in sugar.
16:33If you've never had hummingbird cake, it is reminiscent of carrot cake, but without the carrots.
16:39You add in some bananas and pineapple.
16:41It's very tropical, but it also has this warm spice to it.
16:45This is the exact kind of dessert that I think makes a perfect breakfast because it's kind of like banana
16:51muffins, banana brush.
16:52Teaspoon of cinnamon, teaspoon of baking soda, and a teaspoon of salt.
16:56Get those all incorporated, and then in go the wet ingredients.
17:00This is really a one-bowl cake.
17:02So there's several wet ingredients here.
17:04I'm starting with the oil.
17:05It's just vegetable oil.
17:07Listen, if it ain't broke, we don't fix it.
17:09There's no avocado oil going on in the South years ago.
17:13And then eggs.
17:14Okay, I'm just going to get those incorporated just until it's moistened.
17:17You don't want to overmix this situation.
17:18If you overmix your cakes, they just become too tough.
17:21Okay, so just until this has moistened that flour, now we go in with what I think are the stars
17:27of the show.
17:28The banana, and you want to mash it up.
17:30You can do this in a bowl, or you can take a little piece of wax or parchment paper and
17:34just mash it right on there and slide it in.
17:36You want to choose very ripe bananas, just like you would in a banana bread.
17:39Okay, I like to mash it pretty finely because I don't want the chunks in there.
17:44I just want the flavor and the moisture that it lends.
17:48In goes the banana and crushed pineapple with the juice.
17:52Small can.
17:53Little vanilla.
17:54And then nuts.
17:56Sometimes people use walnuts.
17:58Sometimes people use just pecans.
18:00You can use a combination of both, which I'm doing.
18:02But you just need about a cup total of whatever you prefer.
18:06The fruit in there is going to lend all of that moisture, but also kind of adds this kind of
18:12like tropical flavor to the cake.
18:16I feel like it should be harder than that.
18:17You will divide this among your cake pans.
18:20So if you want to do eight inch or nine inch.
18:22If you do eight inch, it's going to be a little bit thicker.
18:24You could even do one big sheet cake for all I care.
18:28We're going to go old fashioned.
18:29Three eight inch round cake pans.
18:31I've got them lined with parchment just for easy removal.
18:34And then divide this as evenly as you can.
18:37If you only have two cake pans and you want to just do two pans, you can.
18:40They'll just be really full and thick.
18:43All right, then these just go into the oven 350 degrees for about 30 minutes or so until they are
18:48cooked through.
18:50Because I have them like this, I'm going to rotate those pans halfway through.
18:53I'll let them cool in the pan for a few minutes and then I'll flip them out.
18:56Then you have to let them cool completely.
18:59Truthfully, this is best to make a day, two, even a month ahead of time and you can keep in
19:04your freezer.
19:05But I like to let them cool completely and maybe even stick them in the fridge.
19:08And that's going to make it a lot easier to frost.
19:10So while that happens, make yourself some cream cheese frosting.
19:14You've seen me do that before.
19:16You know how sometimes when you eat cake, you're more excited about the frosting, kind of like in that Coca
19:21-Cola cake.
19:22This is a time where the cake shines.
19:25I've just got a simple cream cheese frosting.
19:28You don't have to go all the way quite to the edge because when you put the next layer on,
19:32it's going to spread it out a little more.
19:33You'll notice I'm putting the cake layers on upside down because then you get that really straight, pretty edge.
19:39This cake has a lot of sugar and moisture, so it is going to maybe stick to whatever you put
19:43it on.
19:43But that's where you get the perfect bites.
19:45And the leftover little treat for the cook.
19:47Now, the modern-day southern cook might just leave it like this and not frost the sides.
19:55But we're going classic.
19:57That's why the wax paper is there because Nicole is messy.
20:01Remember, it doesn't have to be perfect.
20:03It's probably better if it's not perfect because then it looks more homemade.
20:06I like for it to have like a little chill on it and to set before I slice it, so
20:13I'm going to pop it in the fridge for just a little while.
20:16At least 30 minutes, but you could even do this the day before, and then it's going to be a
20:20lot prettier when we go to slice it.
20:21The finishing touch and the iconic look of the hummingbird cake, pecans on the outside.
20:28I'm feeling the need to go the extra mile.
20:30So take some chopped up pecans, and I'm just going to give a little crushed up pecan trim.
20:37I might have made a little mess, but she's cute.
20:40And this, my friends, is a southern icon, the hummingbird cake.
20:45And I'm about ready for a slice.
20:49When that happens, that's the best bite.
20:52Get a little sneak.
20:55Mmm.
20:57Mmm.
20:57Mmm.
21:00I've been talking to y'all like you know every one of these desserts, although I know some of you
21:05are not from the south.
21:06This is the recipe to try.
21:08I feel like this is one of those cakes you forget about, but then when you have it, you're like,
21:12ugh, I could eat this every day.
21:14I do not like a dry cake.
21:16This is anything but up.
21:21Mmm.
21:22This is the south's finest right here.
21:24I'm glad we brought it back.
21:26This is the star of the next dessert, vinegar pie.
21:29People in the olden days were very resourceful.
21:32Very similar to a chest pie or buttermilk pie.
21:36It's custard-based.
21:37It's gonna be creamy in the middle and have that nice little sugar crust on the top.
21:42This is simple.
21:44And this pie came out of the Great Depression, so it is made with pantry staples.
21:48Super affordable and just a good one to have in mind for when you need a dessert on the fly.
21:54Okay, it starts with sugar.
21:57Shocker.
21:58The recipe I'm using just calls for white sugar, although I saw some recipes that had a combination of white
22:03and brown sugar.
22:04And I like that idea, so that's what I'm gonna do.
22:06When I think of southern desserts, pie always comes to mind.
22:11Buttermilk pie is another popular one.
22:13These are very similar.
22:14But the acid from the vinegar is gonna do the same thing that the acid in the buttermilk does.
22:19It kind of adds that good tang and helps everything kind of come together.
22:23To help this pie set, this recipe adds just a couple tablespoons of self-rising flour.
22:28If you don't have self-rising flour, you can make your own if you've got regular flour and baking powder
22:34and baking soda.
22:35And salt.
22:36It's already just like, everything's already added into it.
22:38And I've melted a stick of butter.
22:40That goes in, along with some vanilla.
22:43A few eggs.
22:44And the star of our show, some vinegar.
22:47A lot of the old recipes just call for fruit vinegar.
22:50It could be any flavor you want.
22:52Some just use plain distilled vinegar.
22:54I like the thought of apple cider.
22:57It's got that natural kind of sweetness.
22:59And it's mainly added for its chemical reaction more than its flavor.
23:03This pie is not gonna taste like vinegar.
23:06But it reacts with that self-rising flour and the eggs.
23:10Okay, just mix it well and pour it into an unbaked pie shell.
23:14Naturally, I'm using a store-bought pie shell that has been thawed.
23:17This cooks at a lower temperature, so it goes in at 300 degrees for just about 45 minutes.
23:22You want the center to be still, like, slightly jiggly.
23:25See you soon.
23:26This is a great canvas, so you can eat it as is.
23:31P.S. It's a delicious breakfast.
23:33But you can top it with fresh whipped cream and berries to kind of jazz it up.
23:37All right, she is cooled and ready to slice.
23:40Woo!
23:41See that custard just set up.
23:42Because of that little sugar crust, it might crack a little bit.
23:45But that's okay because that's the best part.
23:47It almost looks like caramel on the inside.
23:49Obviously, if you leave it, like, make this the day ahead, it'll be even more set up if you leave
23:55it in the fridge.
23:55To finish it off, fresh whipped cream and a little berry.
24:00Are we ending on a super sweet note?
24:03Vinegar pie.
24:04Let's see.
24:05I almost believe it was hot.
24:10Mmm.
24:11That is quite southern.
24:13You would never know vinegar, okay?
24:16It has a little sweet tang to it, but you can't really pick out what it's from.
24:22But it does taste like it is more than just plain sugar.
24:25It adds a level of interest, almost like apple.
24:29I mean, I can almost, like, taste a hint of apple in the back.
24:32The whipped cream kind of helps balance it out.
24:34But for me, it is all about that little sugary crust that forms on top.
24:37It's just like a good trick to have in your back pocket.
24:41And with the buttery crust.
24:43These desserts have survived generations, family rivalries, and tons of church potlucks.
24:49I'd like to know which one are you going to make first.
24:52Bye, y'all.
24:53Y'all.
24:54Bye, y'all.
24:54Bye, y'all.
24:54Bye, y'all.