Transparent Pie Recipe -
Transparent Pie Recipe

Transparent Pie

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

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch pie Change Servings


  1. In a medium bowl, beat eggs well. Mix in sugar and margarine. Blend in vinegar and vanilla extract. Pour filling into pie shell.
  2. 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!!!!

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.


18 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.

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!

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.

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

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.

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.


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  • Calories
  • 364 kcal
  • 18%
  • Carbohydrates
  • 45.7 g
  • 15%
  • Cholesterol
  • 93 mg
  • 31%
  • 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.

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