Transparent Pie - A Kentucky Tradition
Growing up in Kentucky I was surrounded by family who made the local favorite, Transparent Pie. It's a regional dessert, so if you live in any other area of the country, you probably have never heard of it. It has been handed down over the years, and is considered a part of 'Food Folklore'. If the recipe is baked into a pie crust it's called Transparent Pie; if baked in smaller tart shells, they are called transparent puddings. I've heard this pie being compared to a Sugar Pie or Treacle Tart.
Being made mainly of sugar and eggs, cream and butter, it was a dessert that mother's could make when nuts and fruit were not available.
WARNING: It is very sweet...delicious, but sweet.
- 4 eggs, beaten
- 2 c. sugar
- 2 tbsp. flour
- 1/2 c. butter, softened
- 1 c. cream or evaporated milk
- 1 1/2 tsp. vanilla
- 2 prepared pie crusts
Mix butter and sugar until smooth. Add remaining ingredients and mix thoroughly, leaving no lumps.
Pour into pie shells and bake at 350° F. for about 40 minutes or until set.
Watch carefully...don't let it burn.
For a crust recipe for your Transparent Pie, click here.