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Pear Custard Pie

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Pear Custard Pie brings together tender pears and a silky, blender-made custard in one simple bake. Using either fresh or canned pears, this comforting dessert is easy enough for any night but feels special, with fewer steps than a classic pie. Serve warm with coffee or cold with vanilla ice cream for a nostalgic treat.
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Cook Time 45 minutes
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Custard Pie
  • 3 pears or 4 pears, can use 2 cans of sliced pears instead
  • 0.25 cup unsalted butter melted
  • 3 eggs
  • 0.75 cup milk
  • 0.25 teaspoon kosher salt
  • 0.33 cup granulated sugar
  • 0.33 cup all-purpose flour
  • 2 teaspoon pure vanilla extract

Equipment

  • 9-inch round baking pan
  • Blender
  • Oven
  • Parchment paper
  • Cooking spray
  • Measuring cups and spoons
  • Knife

Method
 

  1. Set your oven to 350°F (175°C). Coat a 9-inch round pan lightly with cooking spray and place a round piece of parchment paper on the bottom.
  2. Lay the sliced pears evenly across the base of the prepared pan.
  3. Add the melted butter, eggs, milk, kosher salt, granulated sugar, all-purpose flour, and vanilla extract to a blender. Blend until the mixture is smooth and no lumps remain.
  4. Pour the blended custard evenly over the pears in the pan.
  5. Place the pan in the oven and bake for 40 to 45 minutes, or until the top is golden and the custard feels set to the touch.
  6. Once baked, lightly dust the pie with powdered sugar. Slice and serve with strong coffee or a scoop of vanilla ice cream, if desired.

Notes

Pear Custard Pie can be made year-round since it works with either fresh or canned pears. If using canned, drain them well to prevent excess moisture. The dessert is best served warm shortly after baking, but it can also be made ahead and refrigerated for up to three days. Chilled slices become firmer and are easy to cut. Serve the pie with a dusting of powdered sugar, or pair with coffee, whipped cream, or ice cream for variation. Freezing is not recommended, as the custard may change texture after thawing.

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