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Transparent Pie

Transparent Pie

KAREN PADGETT

KAREN PADGETT

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

Directions

  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

ABBA21
19

ABBA21

3/25/2003

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!!!!

FOODLOVE
12

FOODLOVE

1/10/2011

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.

dayna~rae
8

dayna~rae

10/14/2006

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.

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