Photography: Courtesy Trisha Yearwood/Food Network

The “CEO of Southern Charm” gives C&I readers a preview of recipes featured in an upcoming episode of Trisha's Southern Kitchen.

Country music superstar Trisha Yearwood is a perennial C&I reader favorite, not just for her powerful, award-winning voice but also for her Emmy Award-winning Food Network show Trisha’s Southern Kitchen, airing Saturday mornings. For the Saturday, April 22, episode, “Par-T-Q,” Yearwood invites her girlfriends for a day of barbecue, cocktails, and games.

Taste a preview of the episode with two of the several recipes featured in the Trisha’s Southern Kitchen “Par-T-Q.” Then be sure to catch the show on TV.

Cherry Moscow Mule

6 ounces ginger ale
6 ounces ginger beer
4 ounces vodka
3 splashes cherry juice
2 limes, juiced, plus wedges, for garnish

Divide the ginger ale, ginger beer, vodka, lime juice, and cherry juice between 2 lowball glasses or copper mugs. Stir to combine. Add ice and serve with lime wedges.

Butterscotch Pie

1 cup packed light brown sugar
4 tablespoons heavy cream
3 tablespoons unsalted butter
2 cups milk
3 tablespoons cornstarch
3 large eggs, separated
½ teaspoon vanilla extract
Pinch of salt
¼ cup granulated sugar
1 9-inch pie crust, homemade or purchased, prebaked as directed

Preheat the oven to 350 degrees.

In a medium saucepan, stir together the brown sugar, heavy cream, and butter. Cook over medium heat until the sugar dissolves and the mixture comes to a full boil, becoming thick and brown, about 5 minutes. Remove from the heat. Reserve 1 tablespoon of the milk. Slowly add the remaining milk to the sugar mixture.

Whisk together the cornstarch, egg yolks, vanilla, and reserved 1 tablespoon of milk in a medium bowl. Add the cornstarch mixture to the sugar mixture over medium-low heat and cook, stirring constantly, until thick, about 3 minutes. Pour the filling into the prebaked pie crust.

Make a meringue by beating the egg whites and a pinch of salt with an electric mixer until they begin to set stiff. Add the granulated sugar and continue beating until the whites are stiff and hold peaks. Spread the meringue on top of the pie, taking care to spread it to the edges of the crust. Bake until light brown, about 10 minutes.


Save a slice of Trisha Yearwood’s Key Lime Cake, a favorite C&I recipe.

Cocktail recipe courtesy of Trisha Yearwood. Butterscotch pie recipe adapted from Georgia Cooking in an Oklahoma Kitchen by Trisha Yearwood © Clarkson Potter 2008. Provided courtesy of Trisha Yearwood. All rights reserved.

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