RECIPE: REC: Transparent Pie

[richard-in-cincy]

2 cups sugar

3/4 cup butter

4 eggs

2 teaspoons flour

1/2 cup cream

1 tablespoon vanilla.

Cream sugar and butter, stir in remaining ingredients...do not BEAT! Beating will add air which will puff up and destroy the sugar crust of the pie.

Pour into pie shell (do not prebake). Bake at 350F for 45-50 minutes, or until set.

 

[CathyZ]

I must make this to see why your family loves it so. I've never had it.

It only has six ingredients. Do you truly stick to that or find yourself adding spices or something else? And do you serve it with something- probably not whipped cream or ice cream- a sauce or anything on the side? Sweet compote or something else?

 

[richard-in-cincy]

That's it. The simplicity is the beauty of it...

It's a wonderful eggy custard that is so rich you only need a glass of ice cold milk to wash it down.

 

[music-city-missy]

Our family makes this too. It really is just good old comfort food.

 

[marianne]

How do you add the flour, cream and vanilla? Pre-baked pie shell? Thanks.

 

[richard-in-cincy]

see recipe for editing.

 

[cheezz]

Richard, this is different from one you posted previously - Maysville

More butter, half the cream, less than half the flour. If this newest version your revision?

 

[marianne]

Many thanks. Can't wait to try this. It looks soooo good! (And easy, too)

 

[richard-in-cincy]

Cheezz I like this one better because

it's much richer of course. The extra flour starts to make it more pudding than custard. This old recipe is from Shakertown in Kentucky.

 

[richard-in-cincy]

M would love to see your recipe too. I've discovered a lot of regional differences.

 

[cheezz]

Thanks, it really sounds good

 

[Glennis]

Oh yum...on deck for tomorrow night...Thanks Richard!