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.
Equipment
- One 8-9” shallow pie pan
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.
