Transparent Pie
adapted from Pride of Kentucky, Best of the Best from Kentucky Cookbook from Kentucky Tourism & photography by Talitha Schroeder
With special thanks to Babz Nartowicz for inspiring our exploration into the world of transparent pies and their Maysville connection!
Ingredients
1, 9-inch pie shell, store bought or homemade
½ cup (1 stick) butter, melted
2 cups sugar
1 cup cream
4 eggs, beaten
2 tablespoons flour
a hearty dash of nutmeg
1 teaspoon vanilla extract
Directions
Preheat oven to 375℉.
Prick the pie shell all over with a fork. Bake for 10-15 minutes, then let cool while mixing the filling.
Beat butter and sugar in a mixing bowl. Add cream, and mix well. Beat in eggs. Stir in flour, nutmeg and vanilla.
Pour filling into the pie shell. Place on a baking sheet if you’re worried about spillage. Bake at 375℉ for 40 minutes or until golden brown and set.
In our research we found some debate and differences on a few points-
a) to par-bake your pie crust or not?
b) nutmeg or no nutmeg?
c) brown sugar or white sugar?
To answer b & c, in homage to the original nature of the pie, do what you want and use what you have on hand! To answer a, we think it helps the crust but it will be delicious either way!
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