How to Make
Kentucky Cream Pie
Originally posted: October 8, 2017
Hello, and welcome back to The ME Project. I was feeling a bit nostalgic today so I thought I would share a family recipe. Let me know your thoughts below and I hope you enjoy.
My grandfather was originally from Mount Sterling, KY. Kentucky Cream Pie was something he grew up having. My mother made it for him a few years ago before he died, making it yesterday, made me think of him too.
Now, because it’s a Kentucky tradition and it’s been passed down through generations, it has many names. Our family knows it by Kentucky Cream Pie. But I’ve also heard it been called a transparent pie, sugar pie, and chess pie. We have a friend in Greenup Kentucky, who has a similar recipe but knows it by Vinegar Pie.
The family recipe that we follow calls for you to split the eggs. Use the egg yolks in the batter and the egg whites for the meringue on top of the pie. But our family recipe is also written inside of a Southern Living, 1983 Annual Recipes book. The recipe was written down by my mother, who will tell you that she’s not the best note taker. If you would like to follow our family recipe, here you go, I wish you the best:
As you are probably guessing, I didn’t follow the family recipe. I found a similar recipe at www.thespruce.com. We did not make the crust, we just used store bought. But in the link, they do have a recipe on how to make your own crust.
- 4 large eggs
- 2 cups of sugar
- 2 tablespoons of flour
- 1/2 cup of melted butter
- 1 cup of heavy cream
- 1/4 teaspoon of salt
- 1 teaspoon of vanilla
Whisk the eggs in a mixing bowl, then add the rest of the ingredients. Just as a word of caution, reduce the speed of your mixer when you add the heavy cream.
If you haven’t made a mess of your kitchen, you can proceed to pour the mixture into your pie crust. The recipe that we were following said to use a pie shield, but we didn’t do that.
Temperature: 350 F
The recipe also said that cook time would only be 55 minutes, we didn’t find that to be true. Truly, it ended up being more like an hour and 10 minutes. Let it cool on a rack and then chill before serving.
And here we have it, Kentucky Cream Pie. Those curious about the taste that has never had it, simply put, it’s pecan pie without the pecans. That’s the best way I can describe it. If you don’t like custard or eggs, you may not find this enjoyable. But for me, this was a taste of home.