Pear Custard Pie

Brenda Newton


Pears are beginning to fall and I am excited. I have made this pie for the last couple of years and I can already feel my mouth watering to taste another one. I took one to church social and ended up having to print off recipes for friends.

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★★★★☆ 3 votes
15 Min
50 Min

Blue Ribbon Recipe

Notes from the Test Kitchen:
This pear custard pie recipe may become my go-to fall recipe. I loved the creaminess of the custard and the slight crunch from the pears. With the cinnamon, cloves and nutmeg you have all my favorite fall spices in one dessert. I tried this warm and chilled - it was delicious both ways.

Tip: It's best to use a deep dish pie crust for this pie and a pie shield for the crust.


9" unbaked pie shell
5 Tbsp
flour, divided (3 & 2)
3 Tbsp
brown sugar, or Splenda brown sugar
pears, cubed or sliced thinly
1 can(s)
(12 oz) can evaporated milk
large egg, slightly beaten
1 tsp
2/3 c
white sugar or Splenda granular
1/2 tsp
1/8 tsp
1 pinch


Step 1 Direction Photo

1In a small bowl combine brown sugar and 3 Tbsps. of flour. Sprinkle evenly over the bottom of the unbaked pie shell. Arrange pears in shell (slices arrange radiating out). I cube and slice and just drop in most the time. Be sure not to overfill so there is room for custard.

Step 2 Direction Photo

2In medium bowl whisk together evaporated milk, egg, and vanilla. Then pour over pears. To prevent overspilling do not overfill pie. If you want it full be sure to line bottom of oven with foil or use a deeper dish.

Step 3 Direction Photo

3In a small bowl combine remaining flour, sugar and spices. Sprinkle over the top of the pie.

Step 4 Direction Photo

4Bake for 45 minutes at 425 or until knife inserted in center comes out clean.

About this Recipe

Course/Dish: Pies
Main Ingredient: Fruit
Regional Style: American
Collection: Fall Food
Other Tag: Quick & Easy
Hashtags: #custard, #pears