Pear Custard Pie

By Brenda Newton
@Bigfig

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.

Rating:

★★★★☆ 3 votes

Comments:

16 Comments

Serves:

Prep:

15 Min

Cook:

50 Min

Method:

Bake

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.

Ingredients

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

How to Make Pear Custard Pie

Step-by-Step

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.
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.
3In a small bowl combine remaining flour, sugar and spices. Sprinkle over the top of the pie.
4Bake for 45 minutes at 425 or until knife inserted in center comes out clean.