Courtesy of Ken Haedrich dean of The Pie Academy

Tipsy Transparent Pie

Yield 10-12 servings



  1. If you haven't already, prepare and refrigerate your pie dough for at least 45 minutes. Roll the dough into a 12 1/2- to 13-inch circle and line a 9 1/2-inch deep-dish pie pan with it. Form the overhanging dough into an upstanding ridge. Flute or crimp the ridge and refrigerate the shell for 30 minutes.
  2. Preheat the oven to 375°F. Tear off a sheet of aluminum foil about 16-inches long. Carefully - so you don’t disturb the dough - line the pie shell with the foil, pressing it into the creases so it fits like a glove. Add a thick layer of dried beans, banking them up the sides.
  3. Bake the pie shell on the center oven rack for 25 minutes. Slide it out and carefully remove the foil and beans. Re-poke the holes if they’ve filled in. Slide the shell back in and bake another 8 to 10 minutes. Transfer the pie shell to a cooling rack. Once cooled, smear a little cream cheese or sour cream into the fork holes to plug them. Cool the beans thoroughly, store in a jar, and save them for next time.
  4. Set the oven temperature to 350°. Combine the butter, sugar, and salt in a large bowl. Using an electric mixer - hand held is fine - beat on medium-high speed for 2 to 3 minutes, until well combined. Add the eggs, one at a time, beating for about 30 seconds after each one. Add the cream, vanilla, and whiskey and beat again. Shake the flour over the liquid and beat gently, scraping down the sides, until evenly blended.
  5. Put the pie shell on a large baking sheet, near the oven, and slowly add the filling. Place the sheet and pie on the center oven rack and bake for about 45 minutes, until the filling has puffed up and the top is a rich golden brown. Note that the top will crust over and the pie may look prematurely done, but if you nudge the pie you will see that the filling moves in waves beneath the surface. When the pie is actually done, you should be able to wiggle the pan and see the entire filling wobble together.
  6. Transfer the pie to a rack and cool. Serve lukewarm, at room temperature, or chilled. When you refrigerate the pie, cover it with tented foil so it doesn't touch the top of the pie. Serve with unsweetened whipped cream. 

Recipe by The Pie Academy at