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Transparent Pie


A transparent custard pie recipe with brown sugar meringue topping.

Cook Time: 55 minutes

Total Time: 55 minutes


  • 1 pastry shell, unbaked
  • 2 cups sugar
  • 1/4 cup melted butter
  • 3 tablespoons heavy cream
  • 4 egg yolks, beaten
  • 1/2 teaspoon salt
  • 1 tablespoon flour
  • 1 teaspoon vanilla
  • Brown Sugar Meringue (recipe follows)


Line (9-inch) pie plate with pastry. Combine sugar, butter, and cream, stirring to mix well. Add beaten egg yolks, salt, flour, and vanilla. Pour filling into pastry. BAke at 450° for 10 minutes. Reduce to 350° and bake 25 to 30 minutes longer. A knife inserted in center should come out clean. Cover with meringue and bake as directed for meringue.

Brown Sugar Meringue

  • 2 egg whites
  • 1/4 cup firmly packed light brown sugar
  • 1/2 teaspoon vanilla
Beat egg whites until frothy. Gradually add sugar, beating until stiff. Add vanilla and pile meringue onto pie. Bake at 325° for 15 to 18 minutes.

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