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Maysville’s Historic Transparent Pie

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 6 reviews
  • Author: Cindy Gibbs @ My Country Table
  • Prep Time: 10
  • Cook Time: 45
  • Total Time: 55
  • Yield: 8 servings 1x
  • Category: Pie
  • Method: Bake
  • Cuisine: American


A very rich but smooth, custardy pie filling with a slightly, sweet eggy taste.


Units Scale
  • 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*


  1. Preheat oven to 375 degrees.
  2. 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.
  3. 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.
  4. Add the beaten eggs, vanilla and flour and mix well.
  5. Pour the batter into unbaked pie shell'(s) and cover the edges of the crust with foil.
  6. Bake for about 45 minutes until the top is golden brown and no longer jiggly in the center.
  7. Cool completely before serving.


  • *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.


  • Serving Size: 8