"This pie is very rich, and has been in our family for many years." — KAREN PADGETT
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1 1/2 cups
distilled white vinegar
1 (9 inch)
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!!!!
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.
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.
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!
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
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 170
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