Monday, October 24, 2016

Pear Custard Pie

We recently spent a week in Maui; home of pineapple, guava, papaya and coconut, and had many desserts with those ingredients. Back home, signs of fall are everywhere, including the produce stands. Apples and pears abound, persimmons are almost ready for picking. By necessity, no more tropical desserts for me!

I do love my sweets and am always baking something.  I had some pears that needed to be used so found this recipe for a pear custard pie.  It's a crustless pie and the cream mixture is made in the blender.  It's so easy to make, just peel and slice the pears, arrange in the dish, and pour the custard over the top.  Sit back and rest while it bakes!  I love desserts like this!

It's best served warm, it isn't the type of dessert that keeps well.  If you have extra, do like I did, and share with a neighbor! 

For best blending results, the eggs and milk should be at room temperature (actually, this is best for any baking).

Pear Custard Pie

2-3 firm pears of any variety, cored, peeled and thinly sliced
1/4 cup unsalted butter, melted
3 eggs
3/4 cup milk
1/4 teaspoon kosher salt
1/3 cup sugar
1/3 cup all-purpose flour
2 teaspoons pure vanilla extract

Preheat the oven to 350 degrees.  Coat a 9-inch round pan with cooking spray.

Arrange the pear slices in the pan.

Put the butter, eggs, milk, salt, sugar, flour and vanilla into a blender; process until smooth.

Pour the batter over the pears.  Bake for 40-45 minutes until the custard is golden and firm to the touch.  Dust with powdered sugar, if desired, before serving.

1 comment:

  1. This looks really good Julie. I'll try this soon.