I peeled and sliced a couple bartlett pears and laid the slices on the bottom of a deep dish pie crust then poured the custard over it. The top cracked a bit (I used too many pears - would only recommend a thin layer on the bottom if a perfect looking pie is important) but the flavor combination was amazing. My grandpa, a professional baker, used to pour this kind of custard over apple pie filling or mincemeat filling for a layered looking, creamier version of holiday pies and they were delicious.

Reviewed On: Mar. 24, 2008