Pear Custard Pie
TOTAL TIME: Prep: 15 min. Bake: 50 min. + cooling
YIELD: 8 servings.
Marie Rizzio of Interlochen, Michigan shares the secret of this mouthwatering pie. "When cooked, the pears become incredibly sweet, soft and fragrant," she relates.
Ingredients
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1 unbaked pie shell (9 inches)
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4-1/2 cups cubed peeled ripe pears (about 2-1/2 pounds)
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1 cup sugar
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1/4 cup all-purpose flour
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1/4 teaspoon ground nutmeg
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2 large eggs
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1 cup heavy whipping cream, divided
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1/4 cup butter, melted
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1 teaspoon grated lemon zest
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1 teaspoon vanilla extract
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1/4 teaspoon ground cinnamon
Directions
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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°.
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2.
Place pears in pastry shell. In a bowl, combine sugar, flour and nutmeg. Whisk in eggs, 1/4 cup cream, butter, lemon zest and vanilla. Pour over pears.
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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.
Nutrition Facts
1 slice: 459 calories, 25g fat (14g saturated fat), 114mg cholesterol, 185mg sodium, 56g carbohydrate (36g sugars, 2g fiber), 4g protein.
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