Kentucky Transparent Pudding Pie
A simple, custard-like Appalachian pie of butter, sugar, and eggs baked until amber and glossy.
- Prep
- 15 min
- Cook
- 40 min
- Total
- 55 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 380 kcal
Equipment
- •9-inch pie dish
- •Mixing bowl
Nutrition
Per serving, approximate
- Calories
- 380 kcal
- fat
- 20
- carbs
- 48
- protein
- 4
- calories
- 380
Instructions
- 1
Heat your oven to 350°F. Press the pie crust into a 9-inch dish.
- 2
Beat the sugar and melted butter together until smooth.
- 3
Beat in the eggs one at a time.
- 4
Stir in the evaporated milk and vanilla extract until well mixed.
- 5
Pour the filling into the prepared crust. Sprinkle the nutmeg on top.
- 6
Bake for 35-40 minutes until the center barely jiggles and the top turns golden.
- 7
Let the pie cool completely before slicing. The filling will firm up as it cools.
Chef's tips
Bake only until the center barely jiggles. The custard will finish setting into a smooth filling as it cools. You can add a splash of vinegar or lemon juice to balance the sweetness.
Storage
Refrigerate up to 4 days.
Reheating
Not applicable; serve chilled or at room temperature.
Common mistakes to avoid
- •Baking too long until the filling puffs up and cracks
- •Slicing the pie while it is still warm before the custard sets
Serving suggestions
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