Vidalia Onion Pie is a classic Southern comfort dish that showcases the sweet, mild flavor of Vidalia onions, a Georgia-grown variety. Historically, Southern cooks turned abundant onions into hearty pies for family gatherings and church potlucks, making the most of seasonal produce.

In the Deep South, some versions add shredded cheddar or a splash of bourbon, while coastal areas may include a touch of crab meat. In Georgia, the focus remains on the sweet Vidalia onion with a simple custard filling, as demonstrated by Phyllis Stokes and Son.

It is typically served warm or at room temperature, sliced into wedges, and enjoyed as a side dish or light main course alongside greens, cornbread, or a simple salad. It often appears at holiday meals, church gatherings, and summer picnics.

The pie is a staple at family reunions, church potlucks, Fourth of July picnics, and Thanksgiving gatherings in the South, where its sweet onion flavor complements richer meats and fried dishes.

Southern cuisine emphasizes comfort, seasonal produce, and simple, hearty preparations. Vidalia Onion Pie embodies these values by turning a single vegetable into a rich, custardy pie that can stand alone or accompany other Southern staples.

Authentic ingredients include sweet Vidalia onions, Crisco shortening for a flaky crust, whole milk, sour cream, and grated Parmesan. Substitutes such as yellow onions, butter instead of Crisco, or Greek yogurt for sour cream work, but they alter the classic texture and flavor.

Pairs beautifully with fried chicken, collard greens, black-eyed peas, or a simple green salad dressed with vinaigrette. A glass of sweet tea or a light white wine also complements the sweet onion flavor.

Common errors include over‑browning the onions, over‑mixing the crust dough, using hot onions in the custard, and under‑baking the second stage, which leaves a runny center. Follow the timing and cooling steps carefully.

The initial high heat quickly sets the crust edges and begins to puff the custard, creating a golden top. Reducing the temperature then allows the interior to cook gently without over‑browning, resulting in a smooth, set filling.

Yes. Prepare the crust and sautéed onions up to a day ahead, refrigerate them separately, and assemble the pie just before baking. After baking, let it cool, then cover tightly and refrigerate for up to three days or freeze for longer storage.

The YouTube channel Phyllis Stokes and Son focuses on Southern home cooking, budget‑friendly recipes, and step‑by‑step tutorials that emphasize making dishes from scratch rather than using pre‑made convenience foods.

Phyllis Stokes and Son emphasizes frugal, hands‑on techniques, such as making your own pie crust with Crisco and using everyday pantry items, whereas many other channels rely on store‑bought shortcuts or more elaborate equipment.