Pear Custard Pie Recipes
IMPOSSIBLY EASY PEAR-CUSTARD PIE
Original Bisquick® mix provides simple addition to this wonderful pear custard pie - perfect for dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h25m
Yield 8
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray. In small bowl, stir 1/2 cup Bisquick mix, the oats, brown sugar and nutmeg. Cut in 1 tablespoon butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. Set aside.
- In small bowl, stir 1/2 cup Bisquick mix, the oats, brown sugar and nutmeg. Cut in 1 tablespoon butter, using pastry blender (or puling 2 table knives though ingredients in opposite directions), until crumbly. Set aside.
- In medium bowl, stir all pie ingredients except pears with wire whisk or fork until blended. Pour into pie plate. Arrange pears evenly over top.
- Bake 25 minutes. Sprinkle streusel over pie. Bake 12 to 15 minutes longer or until knife inserted in center comes out clean. Cool on cooling rack 30 minutes. Serve warm. Store in refrigerator.
Nutrition Facts : Calories 240, Carbohydrate 37 g, Cholesterol 65 mg, Fat 1 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 22 g, TransFat 1 g
PEAR CUSTARD PIE
Marie Rizzio of Interlochen, Michigan shares the secret of this mouthwatering pie. "When cooked, the pears become incredibly sweet, soft and fragrant," she relates.
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 6-8 servings.
Number Of Ingredients 11
Steps:
- Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove the foil; bake 3 minutes longer. Reduce heat to 350°., Place pears in pastry shell. In a bowl, combine sugar, flour and nutmeg. Whisk in eggs, 1/4 cup cream, butter, lemon zest 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.
Nutrition Facts : Calories 459 calories, Fat 25g fat (14g saturated fat), Cholesterol 114mg cholesterol, Sodium 185mg sodium, Carbohydrate 56g carbohydrate (36g sugars, Fiber 2g fiber), Protein 4g protein.
CUSTARD PIE
This pear dessert is mostly hands-off, so you can get the rest of dinner ready while it cooks in the oven.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees; butter a 9-inch pie dish. Peel, halve, and core pears; slice 1/4 inch thick lengthwise. Arrange slices, overlapping slightly, in dish.
- In a blender, process butter, granulated sugar, flour, vanilla extract, eggs, milk, and salt until smooth.
- Pour batter over pears; bake until golden and firm to touch, 40 to 45 minutes. Serve warm or at room temperature, dusted with confectioners' sugar.
PEAR CUSTARD PIE
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.
Provided by Brenda Newton
Categories Pies
Time 1h5m
Number Of Ingredients 11
Steps:
- 1. In 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.
- 2. In 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.
- 3. In a small bowl combine remaining flour, sugar and spices. Sprinkle over the top of the pie.
- 4. Bake for 45 minutes at 425 or until knife inserted in center comes out clean.
FRESH PEAR PIE
This is quite a refreshing dessert. Serve plain, or with whipped cream or ice cream.
Provided by Carol
Categories Desserts Pies Fruit Pie Recipes Pear Pie Recipes
Time 5h30m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Place a baking sheet on the bottom oven rack.
- Combine sugar, flour, salt, cinnamon, and lemon zest in mixing bowl. Roll out half the pastry and line a 9-inch pie pan.
- Arrange pear slices in layers in the pastry-lined pan, sprinkling the sugar mixture over each layer. Dot with butter and sprinkle with lemon juice.
- Roll out remaining dough for the top crust. Use your finger dipped in a small bowl of water to moisten the rim of the bottom crust. Place top crust over filling, and trim edge using kitchen shears or a sharp paring knife. Fold edge under bottom crust, pressing to seal. Flute edge. Cut slits in top crust to allow steam to escape.
- Bake in the preheated oven on the baking sheet for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and bake until crust is golden brown and filling is bubbly, 35 to 40 minutes longer. Allow to cool several hours before serving.
Nutrition Facts : Calories 360.3 calories, Carbohydrate 51.6 g, Cholesterol 3.8 mg, Fat 16.5 g, Fiber 5.1 g, Protein 3.5 g, SaturatedFat 4.6 g, Sodium 317.8 mg, Sugar 22.7 g
PEAR CUSTARD BARS
When I take this crowd-pleasing treat to a potluck, I come home with an empty pan every time. Cooking and baking come naturally for me - as a farm girl, I helped my mother feed my 10 siblings. -Jeannette Nord, San Juan Capistrano, California
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 bars.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Cream butter and 1/3 cup sugar until light and fluffy; beat in vanilla. Gradually beat in flour. Stir in nuts., Press into a greased 8-in. square baking pan. Bake until light brown, about 20 minutes. Cool on a wire rack. Increase oven setting to 375°., Cut pears into 1/8-in. slices; blot dry. Beat cream cheese until smooth; beat in 1/2 cup sugar and vanilla. Beat in egg just until blended. Spread over crust. Arrange pears in a single layer over top. Mix remaining and cinnamon; sprinkle over pears. , Bake until center is almost set, 28-30 minutes (filling will firm upon cooling). Cool 45 minutes on a wire rack. Refrigerate, covered, at least 2 hours before cutting.
Nutrition Facts : Calories 225 calories, Fat 15g fat (7g saturated fat), Cholesterol 41mg cholesterol, Sodium 114mg sodium, Carbohydrate 22g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.
More about "pear custard pie recipes"
PEAR CUSTARD PIE RECIPE | EATINGWELL
From eatingwell.com
5/5 (1)Calories 259 per servingTotal Time 5 hrs
- To prepare crust: Whisk whole-wheat flour, 1/2 cup all-purpose flour, 1 teaspoon granulated sugar and 1/4 teaspoon salt in a medium bowl. Cut 7 tablespoons butter into small pieces and quickly rub them into the dry ingredients with your fingers until the pieces are smaller but still visible. Sprinkle almonds over the mixture. Add 3 tablespoons ice water. Toss with a fork until evenly moist. Squeeze a clump of dough: If it stays together, you've probably added enough water. If not, add another tablespoon of water and toss to combine. Knead the dough in the bowl a few times--it will still be a little crumbly. Turn out onto a clean surface and knead a few more times until the dough just holds together. Wrap in plastic wrap and refrigerate for at least 1 hour or up to 3 days (or freeze for up to 3 months).
- To prepare filling: Toss pears with lemon juice in a large bowl. Whisk flour, sugar, cinnamon, nutmeg and salt in a medium bowl. Whisk eggs, milk, butter and vanilla in another medium bowl. Add the wet ingredients to the dry ingredients and whisk to combine.
- Remove the dough from the refrigerator and let stand for 5 minutes to warm slightly. Roll out on a lightly floured surface into a 12-inch circle. Transfer to a 9-inch pie pan (not deep-dish). Trim the crust so it evenly overhangs the edge of the pan by about 1 inch. Tuck the overhang under and crimp the edge with a fork or flute it between your thumb and the side of your index finger.
PEAR CUSTARD PIE - DINNER AT THE ZOO
From dinneratthezoo.com
5/5 (123)Total Time 1 hrCategory DessertCalories 257 per serving
- Pour the batter over the pears. Bake for 40-45 minutes until the custard is golden and firm to the touch. Dust the top with powdered sugar before serving.
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PEAR CUSTARD PIE – ART OF NATURAL LIVING
From artofnaturalliving.com
5/5 (1)Total Time 1 hrCategory Desserts & SnacksCalories 234 per serving
- Butter or spray a 9-inch pie dish. Core pears, then slice 1/4 inch thick lengthwise (I didn’t peel mine). Arrange slices, overlapping slightly, in a circle in the buttered pie pan.
- Pour batter over pears. Bake until slightly golden and firm to touch, about 40 to 45 minutes. Allow to cool slightly, then dust with powdered sugar. Serve warm or at room temperature, with whipped cream if desired.
CUSTARD PEAR PIE - CLEVERLY SIMPLE
From cleverlysimple.com
Cuisine AmericanTotal Time 1 hr 5 minsCategory PieCalories 317 per serving
- In a large bowl, whisk together flour and 3/4 cup sugar. Add evaporated milk and lemon juice. Whisk together until creamy. Gently fold in pears.
CARAMELIZED PEAR CUSTARD PIE RECIPE | EATINGWELL
From eatingwell.com
4/5 (2)Calories 350 per servingTotal Time 4 hrs
- To prepare crust: Whisk flour, 1 tablespoon granulated sugar and 1/4 teaspoon salt in a large bowl. Using your fingers, quickly rub butter into the dry ingredients until the pieces are smaller but still visible. Add oil and toss with a fork to combine. Sprinkle with 3 tablespoons water and toss until evenly moist. Knead the dough in the bowl a few times--the mixture may still be a little crumbly. If it feels dry or doesn't start to clump together as you knead, sprinkle with another tablespoon of water and knead again. Turn the dough out onto a lightly floured surface and knead a few more times, until it just holds together. Form into a ball, then pat into a disk. Wrap in plastic and refrigerate for at least 1 hour and up to 2 days.
- Let the dough stand at room temperature for 5 minutes. Roll out between sheets of parchment or wax paper into about a 14-inch circle. Peel off the top sheet and invert the dough into the prepared pie pan. Peel off the remaining paper. Trim the dough so it overhangs evenly by about 1 inch. Fold the edges under to make a plump edge; flute or crimp the edge with your fingers or a fork. Line the dough with a piece of parchment paper or foil large enough to lift out easily; fill with pie weights or dried beans. Bake for 7 minutes. Remove the foil or paper and weights and continue baking just until lightly browned, 3 to 5 minutes more. (The crust will not be fully baked.) Let cool on a wire rack.
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From greatgrubdelicioustreats.com
4.6/5 (5)Total Time 1 hr 15 minsEstimated Reading Time 3 mins
FRENCH PEAR CUSTARD PIE (FLAN AUX POIRES) - ESTER KOCHT
From esterkocht.com
Cuisine European, FrenchEstimated Reading Time 5 minsServings 8Total Time 1 hr 30 mins
- Begin by putting water in a bowl. Squeeze in juice from half lemon and set aside. Next peel the pears, cut them into quarters, remove the core and soak them in the bowl with lemon water. You're are simply soaking them in water, so that they won't turn brown by the time you'll be using them.
- Preheat the oven to 180 °C (356 °F), with top and bottom heat. Now put half of the milk and butter in a pot and melt in the oven that you're busy preheating or use a stove and let cool. In two empty bowls separate the eggs. Add a pinch of salt to the bowl with egg whites and beat until light and fluffy. Add flour, the remaining milk, 1 tablespoon vanilla sugar and baking powder to the bowl with egg yolks and beat until creamy. Add milk - butter mixture and whisk. Using a spatula gently fold in egg whites. You want to retain the air in the egg whites.
- Usinga colander drain the pears that you soaked earlier and scatter themin a greased glass casserole dish. Pour the custard over top and letsit for five minutes. Put the casserole dish in the preheated ovenand bake for 45 minutes. 15 minutes before the end of baking timesprinkle with almond flakes. Immediately after baking sprinkle withthe remaining vanilla sugar. Put the custard back in the oven, closeit and let sit inside for at least 30 minutes. Enjoy.
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Reviews 20Category DessertCuisine AmericanTotal Time 1 hr 30 mins
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From myrecipes.com
4/5 (2)Calories 268 per servingServings 8
- Cut pears in half lengthwise; cut each half into 1/8-inch-thick slices, keeping slices in order as they are cut. Arrange pear slices in prepared crust in 2 layers. Combine 1/2 cup brown sugar, salt, and eggs in a bowl; stir well with a whisk. Add milk and extracts; stir well. Pour milk mixture over pears; sprinkle with 2 tablespoons brown sugar and almonds. Place pie plate on a baking sheet. Bake at 400° for 15 minutes. Reduce oven temperature to 350° (do not remove pie from oven); bake an additional 1 hour and 5 minutes or until a knife inserted in center comes out clean. Cool on a wire rack.
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5/5 (5)Total Time 1 hrCategory DessertCalories 137 per serving
- Combine the rest of the ingredients in a blender and blend until smooth. Pour the custard over the pears.
- Bake for 35-45 minutes until the center isn't jiggly and the pie is golden brown. Cool completely and then chill in the fridge for a few hours before serving.
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