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:
- 1 cup all-purpose flour
- ¼ cup of granulated sugar
- 1 tsp salt
- 1 ½ tsp water, chilled
- 1/2 cup plus 2 tablespoons of unsalted butter, chilled
See Also:
- Too Much Lemon Meringue Cupcakes
- Gingerbread Cupcakes Recipe
- Hershey’s Chocolate Syrup Homemade Recipe
- Hershey Candy Bar Cake
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.
- One 9-inch pie (8 servings)
- Active time: 20 minutes
- Total time: 1 hour, 5 minutes
- Additional tools: pie plate, rolling pin
Ingredients:
For the Transparent Pie crust:
- 1 cup all-purpose flour
- ¼ cup of granulated sugar
- 1 tsp salt
- 1 ½ tsp water, chilled
- 1/2 cup plus 2 tablespoons of unsalted butter, chilled
For the filling:
- 8 tbs butter, softened
- 2 cups granulated sugar
- 1 cup (about 8 ounces) heavy cream
- 4 medium eggs, beaten
- 2 tbs all-purpose flour
- 1 teaspoon vanilla extract
Directions:
- 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.)
- 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.
- 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.
- 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.
- 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