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Pear Custard Pie

By: Marie Rizzio

"Marie Rizzio of Traverse City, Michigan shares the secret of this mouth-watering pie. 'When cooked, the pears become incredibly sweet, soft and fragrant,' she relates."

Rate/Review | Read Reviews (12)

Prep Time:
15 Min

Cook Time:
50 Min

Ready In:
1 Hr 5 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

1 (9 inch) unbaked pastry shell
4 1/2 cups cubed peeled ripe pears
1 cup sugar
1/4 cup all-purpose flour
1/4 teaspoon ground nutmeg
2 eggs
1 cup whipping cream, divided
1/4 cup butter or margarine, melted
1 teaspoon grated lemon peel
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon

Directions

Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450 degrees F for 8 minutes. Remove the foil; bake 3 minutes longer. Reduce heat to 350 degrees F.
Place pears in pastry shell. In a bowl, combine sugar, flour and nutmeg. Whisk in eggs, 1/4 cup cream, butter, lemon peel and vanilla. Pour over pears.
Cover edges loosely with foil. bake for 50 minutes or until filling is just set (mixture will jiggle). Cool on a wire rack for 1 hour. Cover and refrigerate until serving. In a bowl, whip the remaining cream with cinnamon. Serve with pie.