Pear Pie III Recipe -
Pear Pie III Recipe
  • READY IN hrs

Pear Pie III

Recipe by  

"My kids are always asking me to make this delicious creamy pear pie, it's their favorite! This recipe came from my mother who is known for her outrageously wonderful cooking!"

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch pie Change Servings
  • PREP

    15 mins
  • COOK

    1 hr

    1 hr 15 mins


  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Press the pie pastry into the bottom and up the sides of a 9 inch pie plate. Flute the edges. Place the pear halves cut side down in the pie crust with the small ends toward the center.
  3. In a medium bowl, mix the butter and sugar together until smooth, then beat in the eggs one at a time until light and fluffy. Stir in flour and vanilla. Pour over the top of the pears.
  4. Bake for 1 hour in the preheated oven, until pears are soft and custard is set in the center. Cool completely before slicing and serving.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Nov 07, 2006

I liked this pie. However, I followed the recipe of one of the reviewers. I also used 1/3 C butter and 1/3 C sugar and I also used 6 pears. When I make it again I will add cinnamin to the custard to add a little more flavor. I did sprinkle cinnamin and sugar on the top of the pie once it came out of the oven. that added a little more flavor. My husband LOVED it!

Most Helpful Critical Review
Sep 21, 2008

I did make some modifications to this, but I thought it was pretty good. I used two apples and two pears, because two pears alone didn't seem like enough. I also cut the sugar back to 1/2 cup and added 1/4 of great local honey. I wish there had been more filling, because the filling didn't come up high enough and there was a lot of crust at the top. Next time I would consider doubling the filling recipe. It tasted really good though (I used Martha Stewart's pie crust recipe).

Sep 14, 2006

This recipe reminds me of one my grandma gave me that has rhubarb in it, I love the custard. I wanted to use up some pears and this really worked. I used 6 pears instead of 2, used a deep dish pie pan, and a pillsbury pie crust. I also added one egg,to make 3 total changed the sugar to 1/3, the butter to 1/3 and added a dash of salt. It turned out so beautiful, and it used up more fruit. Thanks for a recipe I will use again and again!

Aug 06, 2007

This is a fantastic recipe. I used brown sugar in the custard and it had a rich, delicious color and flavor. Sprinkle the tops with a little cinnamon/brown sugar and add ground nutmeg to the pears. Delicious!

Jan 18, 2007

This is delicious! I used up about 5 small pears that were just about over-ripe. I had arranged them in a really pretty pattern, but it was all covered up by the custard- which was ok in the end, as it is absolutely delicious. Mine made a thin golden-brown meringue layer on the top, and did not take anywhere near the whole hour to bake. I made butter-flaky crust from this site and made only half the crust recipe to achieve a thin bottom crust. I also "marinated" my pears in some lemon juice after they were sliced while I prepared everything else, which kept them from turning too brown and added a little flavor as well. Can't wait to make this for company!

Jan 07, 2008

Great recipe! I tried this out on Family Night and everyone loved it! My only suggestion is to use ripe soft pears. I can't imagine this tasting as great as it did with the crunchier pears. I also added a dash of cinnamon to spice it up a bit. The cooking time was a bit longer than an hour, but all in all, a great recipe that takes some time to prepare but so worth it!

Nov 17, 2005

I was really surprised how much I like this pie, the only thing I did different was to slice the pears at the bottom of the pie. It was easy to make and everyone liked it!

Feb 11, 2008

The only thing I did different is the crust. I used one cup of flour, one tbsp. of sugar and 1/2 cup of butter. I put it through a processor and then pressed it in the bottom of the cake pan. Then I put the pears on top of it and poured the egg batter over the top and cooked it. Yummmmmmy


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  • Calories
  • 328 kcal
  • 16%
  • Carbohydrates
  • 46.6 g
  • 15%
  • Cholesterol
  • 62 mg
  • 21%
  • Fat
  • 14.6 g
  • 22%
  • Fiber
  • 2.5 g
  • 10%
  • Protein
  • 3.6 g
  • 7%
  • Sodium
  • 176 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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