Maysville’s Historic Transparent Pie
Recipe posted on February 9, 2016 · Modified February 19, 2019
This Historic Transparent Pie recipe has had more views than any other recipe on my blog. It’s a very popular recipe here in Kentucky, and it’s no wonder. One bite of its rich, custard-like filling and you’ll be hooked on this delicious pie for life!
You might think you’re looking at a piece of Chess Pie in the picture above. I’ll agree it does look like a piece of chess pie, but it’s not. You might also wonder if this is could be a piece of Pecan Pie without the pecans, but it’s not. It’s actually Transparent Pie. While it’s more similar to chess than pecan pie, it’s not exactly like either one.
Here are the differences…
Pecan Pie – contains sugar, eggs, vanilla, butter, corn syrup, and pecans, see my recipe for Southern Pecan Pie.
Chess Pie – Some recipes contain sugar, eggs, butter, vinegar, cornmeal, and vanilla. Other recipes don’t call for cornmeal or vinegar, but flour instead. Then there are recipes that call for cornmeal but no vinegar. And let’s not forget, the recipes that call for a little milk. It’s no wonder there’s a lot of confusion when it comes to Chess Pie, and Chess Pie looks very much like Transparent Pie. See my recipe for Southern Chess Pie.
Transparent Pie – (this recipe) contains sugar, eggs, butter, flour, vanilla and whipping cream.
I’ve been making all three of these pies for many years or I would probably be confused more than anyone. Now let me tell ya about Transparent Pie…
Transparent Pie goes way back to the frontier days, where families made pies using whatever pantry goods they had on hand. They had no refrigeration in those days, and these pies did not have to be refrigerated.
It was determined many years ago, that Transparent Pie originated in Kentucky, and not just anywhere in Kentucky, but in the Maysville Kentucky area, which is 30 minutes from my hometown of Brooksville, Kentucky. Transparent Pie is a very well-known pie in this area, although it’s not well-known to many people, even in some parts of Kentucky. You can find this recipe in the Best of The Best of Kentucky cookbook, and it’s also been posted in the Ledger Independent newspaper for Maysville Ky.
Magee’s Bakery Transparent Pie
Below are some pictures of Magee’s Bakery Transparent Pies. To clarify…I’m not saying the recipe I’ve posted is the recipe Magee’s uses, but it does taste delicious and it comes from “The Best of The Best Kentucky Cookbook.”
Magee’s bakery in Maysville Kentucky has been making these pies for 60 years. They make regular size and small tarts. When I was small, we always stopped at Magee’s bakery when we drove to Maysville and treated ourselves to the small tart pies…..My sister still picks up their tarts and brings them to our family gatherings.
And yes social media has it correct…these little transparent tarts are the favorite of George Clooney, who grew up 10 miles down the road from my family in Augusta….but then again, they are probably the favorite pie of anyone who grew up in the Maysville area.
With that said, I’ll tell you how I made this rich delicious pie…
THE PIE CRUST
Some bakers add custardy pie fillings to unbaked pie shells and then bake them. I prefer to partially bake the pie shell first, before adding the filling, to ensure the crust gets completely baked through. So here’s what I did.
- I prepared my pie dough. I like to use Aunt Elsie’s Flaky Pie Crust. You can use your favorite pie dough recipe or even a store-bought pie shell.
- Once I rolled out the dough and fit it into my pie dish, I refrigerated it for 30 minutes.
- After the pie shell was chilled, I used a fork and pricked the bottoms and insides of the pie shell. This is called docking the dough. It prevents the empty pie shell from puffing up in the oven.
- I crumpled up a piece of parchment paper and placed in the bottom of the pie shell. You can use foil if you don’t have parchment paper. I filled it with dried beans. You can also use ceramic pie weights if you prefer, but I like using beans, and you can use the same beans over and over again.
- I baked the shell at 375 degrees for about 20 minutes and removed the beans.
- I returned the pie shell to the oven and baked it until the bottom of the shell started to look dry and set, about 10 minutes, then I removed it from the oven and set it aside while I made the pie filling.
THE FILLING
Top Left – I mixed melted butter and sugar together until the sugar was incorporated into the butter. Note, some recipes start with softened butter and sugar. The two get mixed together until they are light and creamy, but not in this recipe.
Bottom Left – Whipping cream gets added to the butter/sugar mixture and it gets mixed on high-speed until the whipping cream thickens and the mixture is thick and whipped. Then eggs, flour, and vanilla get added in.
Right – The result is a thick, creamy, whipped filling.
USING THE CORRECT PIE SHELL SIZE
Now back to the pie crust…this is important too…the original recipe calls for a regular 9″ pie shell. If you are using a store-bought frozen pie shell, that would be the “deep dish” pie shell. The problem with baking this filling in a store-bought pie shell is that it’s almost too much filling for the pie shell…therefore it’s hard to get the middle of the pie done enough without getting the top too brown.
My sister uses store-bought pie shells and she divides the filling between two “shallow” 9″ pie shells, and it works perfectly. Whether you are using a store-bought or homemade pie shell, this filling works perfectly in two shallow pans. I cover the edges of the crust with foil to prevent it from over-browning. The filling will actually puff up in the center while baking but will deflate as soon as the pie is removed from the oven.
Due to the richness of this pie, I love to eat it chilled, but most of my family prefer it to be room temperature. The picture above shows a chilled piece of pie. If the pie is served at room temperature, the filling has more of a transparent appearance, hence the name.
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PrintMaysville’s Historic Transparent Pie
- Prep Time: 10
- Cook Time: 45
- Total Time: 55
- Yield: 8 servings 1x
- Category: Pie
- Method: Bake
- Cuisine: American
Description
A very rich but smooth, custardy pie filling with a slightly, sweet eggy taste.
Ingredients
- 1 stick butter, melted
- 2 cups sugar
- 1 cup heavy whipping cream
- 4 eggs, beaten
- 2 tablespoons all purpose flour
- 1 teaspoon pure vanilla extract
- 1 unbaked 9″ (deep dish) pie shell or 2 unbaked 9″ (shallow) pie shells*
Instructions
- Preheat oven to 375 degrees.
- Place the butter and sugar in the mixing bowl of a stand mixer, or use a hand mixer. Mix together on medium speed for a couple of minutes.
- Add the whipping cream and mix on high speed for about two minutes until the cream has started to slightly thicken and the mixture is light and fluffy.
- Add the beaten eggs, vanilla and flour and mix well.
- Pour the batter into unbaked pie shell'(s) and cover the edges of the crust with foil.
- Bake for about 45 minutes until the top is golden brown and no longer jiggly in the center.
- Cool completely before serving.
Notes
- *The original recipes states to use a 9″ pie shell. If you use a store bought pie shell, the filling is almost too much for one deep dish pie shell…the top gets too brown before the filling gets done. I prefer to bake this pie filling in 2 “shallow” pie shells. It’s a thinner pie, but turns out perfect.
Nutrition
- Serving Size: 8
The first time I ever ate Kentucky Transparent Pie was way back in 1963 in a little restaurant in Marysville, KY. The fellow I was dating wanted to surprise me with “the best pie I will ever eat!” Boy, was he right. I couldn’t believe my taste buds! I loved it. I have made several Kentucky Transparent Pies since then. I always smile while eating this pie, thinking about the day I fell in love with a pie. Margaret Elaine
Great memories! Yes, I grew up outside of Maysville. We went to McGee’s bakery in Maysville too. We always ordered the little Transparent tarts. I could never wait until we went Christmas shopping in Maysville. Out treat would be stopping in the bakery and getting a tart. Such memories…such pie!
I meant Maysville, KY. My phone changed it to Marysville! Sorry.
I’m so glad you posted this recipe. My experience with Transparent Pie duplicates your story. We would drive to Maysville from Covington to visit relatives. My cousins and I would beg for quarters so we could go down town to the bakery and buy a Transparent Pie Tart. We would stand outside the bakery and devour them.
I’m an old Colonel now and have lived in Florida since 1965. Sometimes I contemplate moving back home and instead of moving back to Kenton County, Mayville would be my choice.
Hi Gary,
Such memories!! Wish we could go back in time, if just for one day in Maysville at the bakery. I would definitely pick Maysville over Kenton County. I’m with you on that. 🙂
Cindy
Maysville, Ky is my hometown and I always take Transparent Tarts, from McGee’s home with me to Colorado.
This past summer, when I was flying out of Cinncinnati to Colorado, I was stopped by TSA/security and they wanted to know what I had wrapped up tightly in my carry-on baggage. Well, I explained………there are 20 Transparent Tarts and I said if they were going to confiscate them I would stay behind and eat all of them.
I think after they realized how wonderful I made them sounds they probably left the airport and drove to straight Maysville!!!! They are FABULOUS!!
Hi Paula,
That is too funny! I agree. I would have to stand there and eat every one of them. They’re that good! Happy Thanksgiving! 🙂 Cindy
I agree with your sense of treasure when you had a big box of those tarts.. I’m a graduate of Mason County High and remember you spending the night with my sister (DonnaJefferson). We had boxes of transparent tarts at every holiday! Sadly I understand McGee’s bakery is no longer in business.
My grandmother took my sisters and I to Magee’s for transparent pie Now my own granddaughter wants me to make her some tarts so she can grab one out of the fridge for breakfast on her way to work everyday.
I love your tip on baking the pie crust. Do you do that with tart shells as well?
If all turns out well, TSA @ CVG will be getting the same message this Sunday
Hi Rhonda,
I haven’t made the small tarts, but yes it should be the same. If I made the tarts, my family would be stuffing them in their pockets. Lol. Good luck, and let me know how they turn out for you! Happy Holidays!! Cindy 🙂
We natives call them transparent puddins.
My family is from Mt. Olivet, KY and we called them the same “transparent puddins. Brings back my most foundest childhood memories. Thank you for the back story. It was one I had not heard before.
Hi Sonja, You’re very welcome! 🙂
My mother’s family was from the Maysville, KY area and she was born near Old Washington. We were in Maysville frequently and enjoyed Magee’s tarts and their white coconut cakes, too! My mother also made. both desserts and they were delicious. I will make tarts tomorrow in NH snowstorm.
Hi Jane, We went to Magee’s as a special treat when I was a kid and always when we went to Maysville to Christmas shop. Great memories! 🙂
We have always loved Magee’s Bakery: the transparent pies and tarts, the creme horns, and their petit fors. Our wedding cake was made there….59 years ago!!
Can transparent tarts be left out or do they need to be refrigerated?
Hi Maria, They can be left out. Some prefer them cold, only because they’re so rich.
This tastes exactly like the transparent pie I grew up with!! I haven’t had it for years but surprised my dad with it the other day (he/ my whole family is from Maysville) and he agreed it was great. My grandma would make this and once she passed we would still get some (usually the tarts) from Magees. But I’ve been out of the area for many years and was so excited that this recipe turned out so well! I did have to cook it about 65 mins.
Hi Katie, I’m so glad your family loved it. I miss Maysville too. Lots of childhood memories stopping in at Magees while Christmas shopping and getting a tart. Great memories! 🙂
I am making this pie for the first time. How does it freeze? What are your recommendations?
Hi Elizabeth, I’ve not tried freezing this pie. Are you talking about freezing it before or after you bake it? I’ve talked to others who freeze this pie after baking it and they say it’s fine. If you do freeze it, thaw it overnight in the refrigerator. If you’re freezing the unbaked pie, place it directly into the oven from the freezer.
The Best!!! Just like Maysville pies!! Thank you so much!!! The pie tasted even more perfect on day 2.!!
Hi Jerry, I’m so glad you liked it. I agree, it does taste better the next day. I make two of them the day before a holiday and I always like them the next day. Now you can make this on holidays!:)
Hi Cindy, I would love to try this pie (it looks so much like the Portuguese Tarts). Anyhow, I’m a little confused, do you bake the store bought pie shells first or bake them with the filling? When you say one stick of butter is that 1/4 lb of butter? Thanks.
I’ve tried a few of your recipes and they always turn out perfectly. I live in Toronto, Canada so a little bit of a drive to get some real authentic Pies.
Hi Nadia, One stick is 1/2 cup. I need to convert that over on all my recipes. You don’t pre-bake the pie shells. If you’re using store-bought, I suggest dividing the filling between two. They don’t hold as much as homemade pie shells. Good luck and thanks for the sweet comment.:)
I still go to Maysville, my home town, for transparent pies. I convinced my co-workers to try them once and I ordered 22 pies to bring back. They loved them. Of course! Until you’ve had them you can’t imagine how perfectly delicious they are. I know other places have tried to duplicate them but it can’t be done.
I made the pie – per the recipe. It’s good but it’s not exactly the same. I’m not smart enough to know what the difference is. Interesting side note, not long ago when I went to their bakery outside of town (sort of in the country). I was talking to the lady there and mentioned that I used to live in Maysville and told her where my home was. She said yes, she knew the place. They had bought it and rented it out for a while before they sold it. Made my heart jump – remembering every room and the time I spent there with my parents. My dad apparently sold it to them shortly after my mother died.
Hi Elizabeth, What great but bittersweet, I’m sure, memories of your childhood home. I love Maysville. Have a great holiday!
Can’t wait to try this recipe! I have to eat gluten free. I can easily substitute a gluten free pie crust. But, was wondering what I could maybe substitute for the flour in the filling?
Thank you!
Hu Laurel, There is a gluten free flour you can buy. That’s the only thing I can think of.
I made this pie… delish! I want to make mini tarts for a party. Can they be made ahead and frozen?
Hi Teri, Yes, they sure can. Just make sure they’re wrapped tightly, and I suggest waxed paper between the layers.
Love transparet tarts, but can’t get the tart shells at a local store anymore. Kroger used to carry them, but not anymore. Would love to find a source close to Louisville.
My ex-mother-in-law gave the recipe form Augusta bakery!
This is the closest to McGees but to me still is a bit eggy. Could I use one less egg? Seems theirs were more sugary tasting. Otherwise it is very delicious.
Btw George Clooney is related to me through mutual ancestors.
Hi Linda, I suppose you could use one less egg. It might not set up as firm…I’m not sure. Happy baking! 🙂
The recipe I have has 3 eggs instead of 4 and they come out just fine.
The pie was delicious. I put 1 1/2 cups of sugar instead of 2 and 1 tsp of vanilla extract and no almond extract to suit our taste a little better. We enjoyed it very much.
Yes I’ve made this pie transparent and chess pie both are similar and both are good my family is from Kentucky I’ve been making these pies for years I love them and so does everyone who has eaten them after I make them getting ready to make some for Christmas
Our family is love you long time, favorite of transparent pie. My in-laws threw up in the Mayslick area, which is just outside Maysville and they introduced me to it. Well, needless to say our children grew up eating it and loved it. When our son got married little transparent pudding were served alongside the wedding cake. Everyone at the wedding, loved them, and couldn’t believe what a treat it was how special that was.
Spent a summer with my great aunt in Maysville, KY in 1967/68, (?) and transparent pudding is one of my favorite memories! She used to make individual pies in a flat shaped cast iron muffin pan. Yum!! I’ve been lookng for this recipe for years!
Almost identical to the Jeff Davis Pie published many years ago in the New York Times Heritage Cookbook. That recipe is delicious!
Can you tell me what makes my pie crack while in cooling process. Other than that the pie is perfect and delicious
Hi Cheryle, It could be a couple of things. If you over bake it, the pie will sometimes crack in the oven, but more often after it comes out of the oven. I remove mine from the oven when it’s still slightly jiggly in the center. It will set up as it cools. If you try to cool it too fast, like placing in the refrigerator when it’s hot, it can crack also. But as you say, it’s delicious anyway! 🙂