Pear Custard Pie Recipe
Pear Custard Pie Recipe photo by Taste of Home
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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.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Bake: 50 min. + cooling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 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.
Originally published as Pear Custard Pie in Taste of Home October/November 2003, p46

Nutritional Facts

1 slice: 459 calories, 25g fat (14g saturated fat), 114mg cholesterol, 185mg sodium, 56g carbohydrate (36g sugars, 2g fiber), 4g protein.

  • 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
  1. 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°.
  2. 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.
  3. 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.
Originally published as Pear Custard Pie in Taste of Home October/November 2003, p46

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justyouandme20002001 User ID: 83405 205722
Reviewed Jan. 16, 2010

"This recipe can be found on   allrecipes.com "

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