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Pear Custard Pie Recipe

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Marie Rizzio of Interlochen, Michigan shares the secret of this mouthwatering pie. "When cooked, the pears become incredibly sweet, soft and fragrant," she relates.

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Pear Custard Pie Recipe

Prep: 15 min. Bake: 50 min. + cooling

Yield: 6-8 Servings

15 50 65

Ingredients

1 unbaked pastry shell (9 inches)
4-1/2 cups cubed peeled ripe pears (about 2-1/2 pounds)
1 cup sugar
1/4 cup all-purpose flour
1/4 teaspoon ground nutmeg
2 eggs
1 cup heavy whipping cream, divided
1/4 cup butter, melted
1 teaspoon grated lemon peel
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon

Directions

Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove the foil; bake 3 minutes longer. Reduce heat to 350°.
Place pears in pastry shell. In a bowl, combine sugar, flour and nutmeg. Whisk in eggs, 1/4 cup cream, butter, lemon peel and vanilla. Pour over pears.
Cover edges loosely with foil. bake for 50 minutes or until filling is just set (mixture will jiggle). Cool on a wire rack for 1 hour. Cover and refrigerate until serving. In a bowl, whip the remaining cream with cinnamon. Serve with pie. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 slice) equals 459 calories, 25 g fat (14 g saturated fat), 114 mg cholesterol, 185 mg sodium, 56 g carbohydrate, 2 g fiber, 4 g protein.

Originally published as Pear Custard Pie in Taste of Home October/November 2003, p46

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