Kentucky Transparent Pie
A Kentucky classic, this transparent pie is a sweet dessert featuring a creamy filling made from eggs, sugar, and cream, similar to a chess or sugar pie.
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Instructions
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Preheat oven to 450 F (230 C).
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In a food processor, pulse flour, salt, and sugar. Add half the butter, pulse 6 times, then add remaining butter and pulse 5-6 times until crumbly.
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Gradually add ice water, pulsing until dough forms small clumps.
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Transfer dough to a floured surface, press into a flat disc, wrap, and refrigerate for 30-45 minutes.
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Roll chilled dough to fit a pie plate, crimp edges, then line with foil and pie weights.
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Bake pie shell for 8 minutes. Remove foil and weights, then bake for 3 more minutes.
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Transfer crust to a baking sheet and reduce oven temperature to 350 F (180 C).
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Whisk eggs in a medium bowl. Add sugars, flour, melted butter, cream, salt, and vanilla; blend thoroughly.
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Pour filling into the par-baked crust.
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Cover the crust edge with a pie shield.
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Bake at 350 F (180 C) for 35 minutes. Remove shield and bake for an additional 10-15 minutes, until set.
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Cool on a rack, then chill thoroughly before serving.