In this pear custard pie, fresh pears are combined with a rich and creamy 5 minute custard, then baked to perfection for a simple yet elegant dessert.
This crustless pie is my absolute favorite way to enjoy pears, I make it almost every week during the fall months!
I am not a huge fan of pears. I like them fine when they’re cooked but I don’t eat them raw, I think it’s the somewhat grainy texture that bothers me. A long time ago before we had kids a relative sent us a big box of those fancy mail order pears. My husband did his best to try and eat them before they turned to mush but it was just too many pears for him to finish. I made this pear custard pie to use them up and I have been making it ever since. It’s definitely my favorite way to eat pears.
We go through a ton of produce in this house. My kids are total fruit monsters and between the three of them they can polish off a whole pound of grapes or strawberries in one sitting when they’re in the mood. My mom often brings us bags of apples, oranges and pears to help keep our household well stocked in the fruit department.
Some weeks we don’t get through all the fruit and that’s when I make pear custard pie. The beauty of this recipe is that it only uses pantry staples that you probably always have lying around. Which means that if you’ve got pears, you can whip this up whenever you feel like it. I’ve made it twice in the last two weeks!
How do you make pear custard pie?
The batter for this custard is made in the blender. After you peel and cut the pears, toss them in the dish and pour the custard over the top. That’s all there is to it, 40 minutes later you’ve got an amazing dessert.
You can sprinkle some powdered sugar over the top if you want to dress it up for a special occasion. I’ve also put some cinnamon sugar on top which is great too. It probably comes as no surprise that the kids love this recipe. I’ve made it dozens of times over the years and it always gets rave reviews. It’s simple, but sometimes the simplest recipes are the best, don’t you think?
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Pear Custard Pie
Ingredients
- 4 firm pears of any variety cored, peeled and thinly sliced
- 1/4 cup of unsalted butter melted
- 3 eggs
- 3/4 cup milk
- 1/4 teaspoon kosher salt
- 1/3 cup granulated sugar
- 1/3 cup all purpose flour
- 2 teaspoons pure vanilla extract
- Powdered sugar for garnish
- Cooking spray
Instructions
- 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, granulated 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 the top with powdered sugar before serving.
Kat says
This turned out gorgeous! I laid out the pears in a swirling pattern and decorated with berries. I wish I could share a picture because this might be the prettiest thing I’ve ever baked.
Cassie says
Am I able to make this and then serve later (approx 6 hours) how do you advise to warm it up?
Sara says
Yes that’s fine, I’d just serve it at room temperature!
Kayla says
The recipe was delicious! If you were to replace the sugar with a sugar substitute about how many sugars would be in the recipe?
Shannon says
I did not think I liked pears until I tried this! Delicious and so quick and easy! Thank you!
Jacqui says
Can I use self rising flour? And how much?
Sara says
I haven’t tried it that way, this recipe doesn’t call for any leavening agents so there’s not a clear way to substitute it in.
Corinne says
Could you make this without gluten? With for instance gluten-free corn flour do you think?
Sara says
I think it would work, but I haven’t personally tried it!
Vanessa says
Does oat milk work as a substitute?
Sara says
I haven’t tried it with oat milk so I’m not sure! I think it would likely work.
Jean says
This is a lovely recipe, I actually used two eating apples and two pears and it turned out amazing, couldn’t get ice cream so I used evaporated milk which was as good as ice cream.
Andee Harbison says
Hi! We love this pear treat! Wondering if it will work with blueberries? Totally different type of fruit but they are in season are are very yummy! Thanks!
Sara says
Yes that will work!
Cynthia says
Are there any high altitude adjustments that should be made?
Melissa says
When I poured in the batter, the sliced pears started to float in the batter as opposed to sitting how I arranged them at the bottom of the pan. Is this typical!? Thanks!,
Sara says
Yes that’s normal!
Karyn says
Can we use an electric whisk to mix the ingredients if we do not have a blender? In addition, does the melted butter have to be cooled before adding it to the mixture? Thanks!
Sara says
Yes that should be fine to use a whisk and the butter should not be boiling hot, but warm is ok
Karyn says
Thank you! The pie was lovely and the whole family enjoyed it (With vanilla ice cream) 😊
Lenore Schmeling says
delicious and easy my type of recipe Thankyou
Gemma says
Is it meant to be just one layer of pears? 4 pears sounds like a lot!
Sara says
It’s typically one layer of pears but it could end up more if your pears are large, it should be fine either way.
Nicki says
It’s in the oven now (very excited!) Although the batter seemed really quite runny/watery is this right? Thanks!
Sara says
Yes that’s correct!
Debbie says
Thankyou
Debbie says
Is the oven temperature in Farenheit or Celcius?
Sara says
Fahrenheit
Ilona says
It was so delicious and easy to make. I made it twice within 24 hours because my family like it so much.
Hannah says
Do you bake it in the cast iron pan or is that for display? Really excited to try this recipe!
Sara says
You can bake it in a glass or metal pie pan, or in a cast iron skillet, whatever you have on hand!
Monica says
Hi, had a quick question. Do you recommend this be eaten warm or chilled?
Sara says
I typically serve it warm or at room temperature!