Transparent Pie

I've written a few articles about some of my favorite pies over the years. I first wrote about Transparent Pie 10 years ago when I was diving deep into the history of pie in Kentucky. This rustic beauty falls into the category of a custard pie and there doesn't seem to be many differences between this and some of the others like Chess, Buttermilk, Sugar, or even the oddly named Jefferson Davis Pie.
Transparent Pie is incredibly sweet ~ the old-timey cookbooks say to serve just a ‘fine sliver’. It's a cinch to make and comes out of the oven with a gorgeous crunchy, sugary topping that is new to me and oh-so-delicious.
It is said that this pie is a favorite of famous Kentuckian George Clooney who has them delivered from Magee's Bakery in Maysville, Kentucky to his movie sets. Not sure if that's true or not but I like to think that the likes of Pitt, Roberts, Clooney, Damon and Garcia were putting away a few thin slices of this pie between takes on the Ocean's Eleven sets.
Transparent Pie
(recipe is the same in multiple old Kentucky cookbooks)

1/2 cup (1 stick) butter, melted
2 cups sugar
1 cup cream
4 eggs, beaten
2 tbs. flour
1 tsp. vanilla extract
1 unbaked (9-inch) pie shell

DIRECTIONS
Preheat oven to 375°. Line a 9-inch pie plate or tart pan with unbaked pie shell (either homemade or refrigerated.) Place in freezer while you prepare filling to prevent shrinking while baking.
In a bowl of electric mixer fitted with paddle attachment, beat together butter and sugar until fluffy. Add cream, and mix until smooth. Beat in eggs until combined, then stir in flour and vanilla. Pour into pie shell.
Bake at 375°. for 40 minutes or until golden brown on top. 

** I found that I had to bake mine longer than 40 minutes. You need the pie to "set", not just get brown on top.