Transparent Pie

Transparent Pie

14 Reviews 1 Pic

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

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 1 - 9 inch pie


  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.

Share It

Reviews (14)

Rate This Recipe


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.

More Reviews

Similar Recipes

Fudge Pie

Fudge Pie

Egg Custard Pie III

Egg Custard Pie III

Chess Pie III

Chess Pie III

Egg Custard Pie I

Egg Custard Pie I

Beth's Chess Pie

Beth's Chess Pie

Oatmeal Pie V

Oatmeal Pie V


Amount Per Serving (8 total)

  • Calories
  • 364 cal
  • 18%
  • Fat
  • 18.9 g
  • 29%
  • Carbs
  • 45.7 g
  • 15%
  • Protein
  • 4 g
  • 8%
  • Cholesterol
  • 106 mg
  • 35%
  • Sodium
  • 269 mg
  • 11%

Based on a 2,000 calorie diet



previous recipe:

Beth's Chess Pie


next recipe:

Chess Pie III