David Scott AllenDessertPies & TartsProvencal RecipesTaste

Pear Custard Pie Easy Desserts

The 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

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!
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dessert
Cuisine French
Servings 6 People


  • 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 Large Eggs
  • 1/4 Cream
  • 1/2 cup milk, whole
  • pinch Salt
  • 1 tbsp powdered sugar for dusting


  • 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.


This recipe can be made using whole, 2% or 1% milk, or a combination of cream and milk, as I have done.
Keyword Dessert, Eggs, Pears, Tarts
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.

Stuffed Poached Pears

From our spring 2020 menu: Roasted Pears with Crème Anglaise

Pear and Honey Tart is another winning combination.

Please share this with friends and family.

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David Scott Allen

David Scott Allen

David Scott Allen is the author, photographer, and cook behind Cocoa & Lavender, a weekly food blog based in Tucson, Arizona. Passionate about travel, he especially enjoys eating traditional foods and learning local customs, whether in the United States or around the globe.

David's first trip to France took place when he was 14, and he returned as often as possible thereafter. However, it wasn't until his 50th birthday that he finally made it south to Provence. The beauty, history, charm, warmth, cuisine, and - of course - the rosé wines captured his heart. He shares his Provençal recipes here on Perfectly Provence, and his food and wine pairings monthly on the Provence WineZine.

David is a firm believer that sharing a meal with friends around the table is one of life's greatest pleasures. And if it happens to be in Provence, all the better!

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