Transparent Pie Recipe

Transparent pie is one of the South’s sweetest secrets — a humble dessert that has delighted families for generations. Originating from Maysville, Kentucky, the pie rose to fame in the 1930s thanks to Magee’s Bakery, where locals lined up for a slice until the beloved business closed in 2023. (Reportedly, Kentucky native George Clooney is a big fan, too.) It’s often described as a cousin to chess pie but without the acidic tang of vinegar or lemon juice. Instead, transparent pie delivers pure custard richness: buttery, sweet, and simple. The “transparent” name comes from the glassy sheen the filling takes on as it cools — an illusion of sheerness that gives the pie its allure.

In this updated version, a touch of bourbon nods to the pie’s Kentucky heritage, deepening its flavor with caramel and oak notes. After a few rounds of testing, we found that the simplest approach to the pie worked best. In early tests, we blind baked the crust and made the filling with an electric mixer, but neither step proved necessary. Simply fill the uncooked pie crust with a whisked-together filling and the pie will turn out beautifully. We also tried the pie with heavy cream in the filling, as many traditional recipes call for. But after baking, the filling turned slightly curdled and separated, as if there was too much fat so that it had to leach out. A simple switch to evaporated milk fixed the texture, so now the pie comes out perfectly smooth, creamy, and silky. 

Served at room temperature or lightly chilled, the pie slices cleanly and melts on the tongue. Whether you’re plating it alongside coffee, sharing it during the holidays, or craving something timeless, transparent pie is proof that the simplest desserts often shine the brightest.

For the best results, use restraint with the eggs and bourbon 

While you might typically reach for pasture-raised eggs, with their deep, almost tangerine yolks, for this pie, go with cheaper eggs boasting pale yolks. These will help to create the transparent look of the filling. You also don’t want the bourbon to come in too hot — you shouldn’t reach for a high-proof whiskey, which will wallop the custard flavor. Instead, aim for an 80- or 90-proof bourbon (or water down a higher-proof whiskey if that’s all you have).

Do I need to blind bake the crust for transparent pie?

We are happy to report that you don’t. In our first two tests, we did blind bake it, which worked well but added at least 15 minutes to the recipe. On a whim, we tried the pie again — in a glass pie plate — without blind baking, and it worked great, yielding a golden crust with no soggy bottom. The glass heats up slowly but evenly, yielding a crisp crust. And because it’s transparent, you can see how well the crust has cooked from top to bottom.

Notes from the Food & Wine Test Kitchen 

• Use inexpensive eggs with pale yolks to achieve the desired pale, “transparent” custard.
• Don’t overbake — the center should still wobble slightly when you remove the pie from the oven.
• Allow the pie to cool completely before slicing to allow it to fully set.