Pear Custard Pie Easy Desserts
David Scott Allen · Dessert · Pies & Tarts · Provencal Recipes · TasteThe inspiration for this Pear Custard Pie comes from my friend Ingrid and her blog the Art of Living Naturally. Although, if I’m honest I was looking for an opportunity to use my newest (I have a collection) measuring cups and spoons. The dessert is easy to prepare and looks beautiful when it’s cooked. I am not quite sure whether to call it a pie, pie without a crust or a custard, but regardless it is delicious. Enjoy!

Pear Custard Pie
Easy and delicious the way a dessert recipe should be. The "pie" is crustless so in the end, it's between a pie and a custard. Enjoy!
Ingredients
- 3 pears semi-ripe
- 1/4 cup unsalted butter melted
- 1/3 cup sugar
- 1/3 cup all-purpose flour
- 1 1/2 tsps vanilla extract
- 1/2 tsp almond extract
- 2 eggs large
- 1/4 cream
- 1/2 cup milk, whole
- pinch salt
- 1 tbsp powdered sugar for dusting
Instructions
- Preheat over to 350°F.
- Generously butter a 9-inch pie plate.
- Peel and core pears. Slice them in half and remove the seedy core using a melon baller, then remove the stem parts with a knife.
- Slice them lengthwise, 1/4-inch thick. Arrange slices, overlapping slightly, in a circle in the buttered pie pan.
- Use a few smaller pieces to fill any gap in the center.
- In a blender, process remaining ingredients except for the powdered sugar, until smooth.
- Pour the batter gently over the pears - if the batter goes on too quickly, it will “derange“ the spiral of pears.
- Bake until golden and firm to touch, about 45 minutes.
- Allow to cool, then dust with powdered sugar.
- Run a knife around the edges to loosen prior to slicing.
- Serve warm or at room temperature, with vanilla ice cream, if desired.
Notes
This recipe can be made using whole, 2% or 1% milk, or a combination of cream and milk, as I have done.
Tried this recipe?Let us know how it was!
Other Recipes with Pears
Sunken Pear Cake is a great way to use up fruit that is beginning to turn.
Poached Pears with Berry Purée – Select fruit that has a large bottom, which is better for the “surprise” filling.
From our spring 2020 menu: Roasted Pears with Crème Anglaise
Pear and Honey Tart is another winning combination.
Legal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Related Provence Articles
Panisses Sucrées a Sweet Version Recipes from Nice
April 24, 2023
While panisse and socca include chickpea flour and water, the preparation and cooking for these typical Niçoise recipes are different. Like polenta, panisse starts with a dough cooked until it is thick. Then the dough is rolled or shaped and fried in a hot pan. Panisse is served hot and as a delicious side dish. …
Dinner Party: Apple Tarts – Tartes aux Pommes
April 22, 2019
Admittedly, not everyone can manage a weekday dinner party with an hour (maximum) to prepare the meal before your guests arrive, but I like that sort of challenge. However, to be able to pull it off, you need to be organized. After many years of entertaining, there are several tips I can offer, but perhaps …
Easy Saffron Panna Cotta Recipe
February 27, 2019
This panna cotta recipe is made with local saffron, light and refreshing the perfect dessert to enjoy at the end of any meal. Panna cotta (cooked cream) is a dessert with Italian origins. …
Floating Islands Iles Flottantes a Dessert from France
February 19, 2021
Floating Islands (Iles Flottantes) are a traditional French dessert that you find on classic menus. Not quite a pudding, not a custard and not a creme brulée, Floating Islands are a delicious finish to a meal. This dessert was part of a menu that I created for my virtual cooking class, “Fusion Vegetarian Menu Inspired …
No Comment