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.
Michele Z McKinney says
I had some pears I needed to use. Found this and was able to make it with what I had in my kitchen. Love finding recipes where I don’t need to run to the store to get something. So delicious and simple. Love it, will be in my wheelhouse. I also used a nine inch skillet, excellent I, like someone else said, would like it to be thicker. Might try an 8 inch next time, there WILL be a next time. Thanks!
Jeanine says
Can you use tin pie plates for this recipe?
Sara says
Yes you can!
Kim says
Excellent recipe! I made it gluten free with King Arthur gluten free flour and it came out great.
C. Powell says
Very good recipe!!! The instructions are easy to follow and also helps get rid of 1/2 bags of flour and sugar from the fridge and cupboards. I also added a teaspoon of honey.
Ayla says
Can I use almond milk in place of regular milk?
Sara says
I think it would work but I haven’t tested it myself!
Sabra says
I’ve failed trying almond milk in other recipes.
Wouldn’t try it here unless I had oodles of pears to waste.
Generally speaking, almond milk doesn’t have the same protein content as dairy milk, and doesn’t bind with egg as well.
In making almond milk rice pudding, for example, I needed much more egg.
Tamlyn says
We don’t use dairy so I use almond or soy milk in everything I bake. I’ve never had an issue. Almond milk will work fine.
Marilyn S Doyle says
A 9 inch glass pie pan and a hand mixer was perfect
Making again tonight
Gail Mackenzie-Smith says
Absolutely delicious!!!
Rebecca says
This was delicious, and easy! Only thing I’d do differently is double the recipe. I used a 9”cake pan and it was too thin for me. I’d have liked it a little higher. But taste wise, excellent!!
Lisa says
Mine rose up out of the pan.
Like a soufflé
Lara Gonzalez says
Do you blend the ingredients in the blender for 5 minutes? Instructions do not say, but in the description of the recipe is says ” creamy 5 minute custard.” Thank you for your reply.
Sara says
Just blend until everything is combined should take about 1 minute!
Vera says
Have you tried adding baking powder? I wonder if it would be fluffier.
Sara says
I have not tried this, I don’t recall any other readers saying they’ve done it!
Suzanne says
Have ou ever used canned pears?
Sara says
You can use canned pears just be aware they’ll be very soft when baked for that length of time.
Eva says
Mine turned out excellent and delicious. especially like it as it has NO CRUST
Andrea says
I was trying to figure out what to do with my pears when I came across your recipe. It was so easy, tasty and the perfect comfort dish after dinner. Thanks for sharing.
Natalie says
How long can this pie stay out at room temp? Can I fridge and then reheat?
Sara says
It can stay out for about 4 hours, it’s fine to refrigerate and warm up later!
Jaye says
Will a cake pan work or does it have to be a skillet?
Sara says
I just made this a few days ago in a metal cake pan and it worked well!