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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

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 Large Eggs
  • 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.
Keyword Dessert, Eggs, Pears, Tarts
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