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TRANSPARENT PIE

This old-fashioned pie is said to be from Kentucky. Made from the most basic of ingredients--sugar, eggs, butter, and milk--that make a filling that is, simply put, absolutely delicious. It's good with a meringue on the top or without one.
Course: Baking, Dessert, Sweet Dessert
Cuisine: American
Keyword: transparent pie
Author: Kate McDermott-Art of the Pie

Equipment

Ingredients

  • 1 pie dough of your choice to fill a 9" shallow pie pan
  • 5 egg yolks
  • 1 1/4 cup 250 g sugar
  • 3/4 cup 180 g butter, softened to room temperature
  • 1/4 cup 60 ml milk or half and half
  • Zest of one lemon
  • 1 Recipe for French Meringue of your choice (optional)

Instructions

  • Roll out pie dough, place in pan, trim edges and crimp or flute them. Place in fridge to chill while you make the filling.
  • Place a sheet pan on the lowest oven rack, and preheat the oven to 350 F.
  • In a medium size bowl, place the egg yolks and sugar, and beat with an electric hand mixer or stand mixer, until light color.
  • Add the softened butter and beat well.
  • Add the milk or half and half, and lemon zest, and mix again.
  • Pour the filling into the unbaked dough.
  • Place the pie on the heated sheet pan, and bake on the lowest rack for 35-40 minutes. The filling should not jiggle, and the top of the pie will be a lovely golden brown.
  • During the last part of the bake, make the French Meringue.
  • Remove the pie from the oven and spread the optional meringue over the top of the pie, making little peaks and valleys with the back of a spoon.
  • Return the pie to the oven for 6-7 minutes for the meringue to brown slightly.
  • Let cool and serve.