Kentucky Transparent Pie

The name of this pie kind of freaks me out. I don't really like foods that are transparent so much. Those transparent, see-through noodles...what are those things? Rice noodles? They get my gag reflexes going in a matter of seconds. (shivers up my spine, as I write that.)
But back to pie...it has been on my mind lately. I've written a few articles about some of my favorites and learning a ton about others. Namely, this guy. Mr. Transparent Pie.
He falls into the category of a custard pie and there doesn't seem to be many differences between him and some of those other famous ones like chess, buttermilk, sugar or even the oddly named Jefferson Davis Pie.
This pie, despite its name, is not transparent. Thank God.

Transparent Pie is incredibly sweet ~ the old timey cookbooks I've read say to serve just a fine sliver. It's a cinch to make and really has this amazing crunchy, sugary topping that is new to me and oh-so-delicious.
It is said that this pie is a favorite of famous Kentuckian George Clooney who has them delivered from Magee's Bakery in Maysville, Kentucky to his movie sets. Not sure if that's truth or not but I like to think that the likes of Pitt, Roberts, Clooney, Damon and Garcia were putting away a few thin slices of this pie between takes on the Ocean's Eleven set.


Transparent Pie
(recipe is the same from multiple old time Kentucky cookbooks)

Ingredients
  • 1/2 cup (1 stick) butter, melted
  • 2 cups sugar
  • 1 cup cream
  • 4 eggs, beaten
  • 2 tbs. flour
  • 1 tsp. vanilla extract
  • 1 unbaked (9-inch) pie shell

Directions

  1. Preheat oven to 375°. Line a 9-inch pie plate or tart pan with unbaked pie shell (either homemade or refrigerated.) Place in freezer while you prepare filling to prevent shrinking while baking.
  2. In bowl of electric mixer fitted with paddle attachment, beat together butter and sugar until fluffy. Add cream, and mix until smooth. Beat in eggs until combined, then stir in flour and vanilla. Pour into pie shell.
  3. Bake at 375°. for 40 minutes or until golden brown on top. 
** I found that I had to bake mine longer than 40 minutes. You need the pie to "set", not just get brown on top.



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