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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.
  • Total Time
    Prep: 15 min. Bake: 50 min. + cooling
  • Makes
    6-8 servings


  • 1 unbaked pie 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 large eggs
  • 1 cup heavy whipping cream, divided
  • 1/4 cup butter, melted
  • 1 teaspoon grated lemon zest
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon


  • 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 zest 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.
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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  • squeakymouse
    May 2, 2020

    Family loved this pie (except for DS who said he could eat it but would prefer the pears and custard to be separate pies). My bosc pears had little flavor. I did not add lemon zest as I had put the pears in lemon water to reduce the Browning as I sliced them. I made a mistake and added the cinnamon to the custard--good. It took at least 30 minutes longer to bake--the center was liquid at 50 minutes.

  • justyouandme20002001
    Jan 16, 2010

    This recipe can be found on