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Transparent Pie

Read Reviews (14)

"This pie is very rich, and has been in our family for many years." — KAREN PADGETT

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Sugar and Sweeteners

Original recipe makes 1 - 9 inch pie Change Servings

1/2 cup margarine, melted
1 1/2 cups white sugar
4 eggs

1 tablespoon distilled white vinegar
1 teaspoon vanilla extract
1 (9 inch) pie shell

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Directions

In a medium bowl, beat eggs well. Mix in sugar and margarine. Blend in vinegar and vanilla extract. Pour filling into pie shell.
Bake at 450 degrees F (230 degrees C) until pie starts to brown. Reduce heat to 350 degrees F (175 degrees C), and continue to bake for about 25 minutes.

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Reviews More Reviews

Most Helpful Positive Review

Mar 25, 2003

I was looking for a recipe that my grandma used to make. This was it to a "T"!! Like pecan pie without the nuts. VERY sweet but GOOD!! Takes literally 5 minutes to prep. So easy!!!!

—ABBA21

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Most Helpful Critical Review

Jan 10, 2011

It is exactly what the recipe reflects - super sweet and heavy. It was a very pretty golden brown. I am giving it two stars because I think the result is true to its description. I think I just need a bit more complexity of flavor than sugar and butter.

—FOODLOVE

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17 Ratings

Oct 14, 2006

This is one of my favorite pie recipes since finding it posted on this site a few years ago. I have made it with dried cranberries, or chocolate chips pressed on the bottom. My mother-in-law says it tastes like a pecan pie without the pecans. I might try the previous reviewers suggestion and put pecans on the bottom next time, then it would be like an upside down pecan pie.

—opal~/~dragonfly (dana)

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Nov 18, 2009

I lost my recipe for transparent pie and this tastes just like it. Some recipes call for cream, but I like this version, just like my mom and grandma made!

—gingabebe

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Dec 01, 2005

This recipe was very good. When I was a little girl my grandmother used to make this pie. This recipe is very close to hers. I made this pie for Thanksgiving and it was a big hit. A couple of days later I made it again adding a cup of pecans on the bottom of pastry, it was also a hit!!! charlotte lansing, mi

—HANNAH71

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Nov 13, 2008

Tahnk you for this recipe. This has been one of my family's favorites. My Grandmother use to make this pie when i was little and the receipe had been lost, but she made them as puddings, in a personal pie crust. A true Kentucky pie.

—Todd Campbell

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Jul 30, 2010

My stepson had been asking for this pie since he ate one at a friends. I found this recipe and told him to go to it !! He did a great job and it turned out just as it should, very easy to make. He commented it was a bit to "eggy" tasting and next time he would probably cut down the number of yolks to 2 and the rest egg whites. We will see, but all in all very easy.

—Jenny C

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Feb 07, 2011

Was a bit too eggy/custard like. In the future I'd use 2 whole eggs & 2 egg whites, plus make sure the vinegar is evenly distributed without so each bite is more uniform.

—Veritas

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Nutrition

Calories
364 kcal
18%

Carbohydrates
45.7 g
15%

Cholesterol
106 mg
35%

Fat
18.9 g
29%

Fiber
0.2 g
< 1%

Protein
4 g
8%

Sodium
269 mg
11%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Transparent Pie

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 364
Calories from Fat: 170

% Daily Value *
Total Fat 18.9g 29 %
Saturated Fat 3.5g 17 %
Cholesterol 106mg 35 %
Sodium 269mg 11 %
** Potassium 58mg 2 %
Total Carbohydrates 45.7g 15 %
Dietary Fiber 0.2g < 1 %
Protein 4g 8 %
Sugars 38.5g
Vitamin A 12 %
Vitamin C < 1 %
Calcium 3 %
Iron 8 %
** Thiamin 7 %
** Niacin 10 %
** Vitamin B6 3 %
** Magnesium 2 %
** Folate 14 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.