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
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
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.
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