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Pear Custard Pie

Pear Custard Pie
Marie Rizzio of Interlochen, Michigan shares the secret of this mouthwatering pie. "When cooked, the pears become incredibly sweet, soft and fragrant," she relates.
6-8 ServingsPrep: 15 min. Bake: 50 min. + cooling

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.
© Taste of Home 2012

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Pear Custard Pie (continued)

Nutrition 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.
© Taste of Home 2012