Pear Custard Pie Recipe

Name: Pear Custard Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (9-inch) unbaked pastry shell; 4 1/2 c. cubed, peeled ripe pears (about 2 1/2 lb.); 1 c. sugar; 1/4 c. all-purpose flour; 1/4 tsp. ground nutmeg; 2 eggs; 1 c. whipping cream, divided; 1/4 c. butter or margarine, melted; 1 tsp. grated lemon peel; 1 tsp. vanilla extract; 1/4 tsp. ground cinnamon

Servings: persons

1 (9-inch) unbaked pastry shell
4 1/2 c. cubed, peeled ripe pears (about 2 1/2 lb.)
1 c. sugar
1/4 c. all-purpose flour
1/4 tsp. ground nutmeg
2 eggs
1 c. whipping cream, divided
1/4 c. butter or margarine, melted
1 tsp. grated lemon peel
1 tsp. vanilla extract
1/4 tsp. ground cinnamon

1
Line unpricked pastry shell with a double thickness of heavy-duty foil.
2
Bake at 450u00b0 for 8 minutes. Remove the foil; bake 3 minutes longer.
3
Reduce heat to 350u00b0.
4
Place pears in pastry shell.
5
In a bowl, combine sugar, flour and nutmeg.
6
Whisk in egg, 1/4 cup cream, butter, lemon peel and vanilla. Pour over pears.
7
Cover edges loosely with foil.
8
Bake for 50 minutes or until filling is just set (mixture will jiggle).
9
Cool on a wire rack for 1 hour.
10
Cover and refrigerate until time to serve.

678

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 (9-inch) unbaked pastry shell, 4 1/2 c. cubed, peeled ripe pears (about 2 1/2 lb.), 1 c. sugar, 1/4 c. all-purpose flour, and more.

Yes, Pear Custard Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pear Custard Pie

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