Southern Desserts and Sweets

Desserts abound after almost every cultural meal. They can be as simple as slices of fresh fruit to highly complex dishes that are a feast for the eye as well as the palette. Even our own American regions have their own unique desserts. The people at Southern Living and Southern Eats help in giving us a brief glance at some of the more regional fare to be had and this article offers four of the most unique that can be found.

1. Chess Pie: a simple single crust pie with a custard filling, but what sets this pie apart is the use of corn meal within the filling. Sweet and rich, only small pieces are served for dessert. There is muddled history as to the origin of the pie and how it came to be, but there are theories as to its name. One theory is that originally the dessert was called "just pie" and as time went by the name was shortened to "jus' pie". Finally, then was corrupted to "chess pie". The other theory that surrounds the pie is that the pie once baked, held up well in a pie chest and was called "chest pie" and shortened to "chess pie". Whatever the theory it is a sweet dish that is best served with a strong cup of coffee to help cut its sweetness.

2. Sweet Potato Pie: very similar to pumpkin pie in preparation, one crust and a custard. Sweet potatoes are peeled, boiled or baked until soft and used as a substitute for pumpkin. The filling can vary from light and fluffy to dense and rich depending on the ratio of potato, milk and eggs used. Maple syrup often is used as flavoring.

3. Sweet Tea: not really a dessert but a staple of every southern meal and table. The reason this tea is different from any other, is the way that it is prepared. The sugar or sweetener is added to hot water before brewing or just after brewing but before the tea is chilled. It is an important tradition in the south (going back to 1879 [www.about.com]) as it can be made quickly and inexpensively.

4. Pralines: this decadent dessert or treat is made with brown sugar and pecans and boiled into a fudge like consistently and dropped onto waxed paper to cool, giving its familiar patty shape. The original treat was brought over by the French, but seeing the abundance of sugar and pecans adjusted the original recipe to include these new products.