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Transparent Pie

Transparent Pie

This Historic Transparent Pie recipe has had more views than any other recipe on my blog. It’s a very popular recipe here in Kentucky, and it’s no wonder. One bite of its rich, custardy like filling and you’ll be hooked on this delicious pie for life!

You hear an awful lot about transparency these days – in business and government, in education and on the internet. But there’s a type of transparency that’s dreadfully overlooked and needs many more champions, so I’m counting on you. It’s called transparent pie.

This pie is very rich, and has been in our family for many years.

Transparent pie is to Kentucky what chess pie is to the Carolinas and a handful of Southern states.

Ingredients:

For the Transparent Pie crust:

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To Find Out All The Yummy Ingredients And The Step By Step Directions To Follow for this Delicious recipe, Please Open The Next Page.

The simple combination of ingredients makes a filling to die for. Chill the pie and serve it with freshly whipped cream.

Ingredients:

For the Transparent Pie crust:

For the filling:

Directions:

  1. Preheat oven to 375 degrees. Using a food processor, pulse together flour, salt, sugar, water and butter until the dough begins to come together (it will appear crumbly.)
  2. Remove dough from processor and knead gently, without overworking, until the dough is formed into a 1/2-inch thick disc. Cover with cling wrap, and refrigerate for 30 minutes.
  3. After the crust has chilled, remove from the refrigerator and allow to rest for five minutes. Using a rolling pin, roll out the crust, then press into a pie plate or tin, crimping the edges and removing any excess dough. Set aside.
  4. Using an electric hand mixer, beat together butter and sugar until fully smooth, about 3 minutes. Add cream and eggs, beating until smooth, then stir in flour and vanilla with a large spatula.
  5. Pour filling into crust. Bake until a golden brown crust forms on top and a toothpick inserted comes out clean, about 45 minutes.

From: pie pie do

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