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. When I have extra fruit on hand, I make blackberry salad or this pear custard pie.
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.
I tried this recipe yesterday and have to say it was delicious, very creamy and yummy. I am going to bake it again for sure, but I think I will try almond flour instead of regular
I used almond extract instead of vanilla and sprinkled cinnamon sugar on top
Does it matter what kind of milk you use, as in 1%, 2%, whole?
It doesn’t matter I’ve tested it with most types of dairy milk!
I really want to crust with this can I make it with a crust?
Yes that’s fine!
We have 4 pear trees snd was looking for something new and different to try with all the pears. This was so good. Made it last week and everyone loved it. So made another one this week and just pulled it out of the oven.
How are the pears on the top in the pictures if you’re putting the pears slices in the pan before pouring the custard over the pears slices? Do you add another layer of pears on top? Thanks in advance.
They float to the top as it bakes!
Thank you! I’m excited to try this recipe out tonight!
The pears will work to the top while being baked.
Is that a 9” cast iron skillet?
Yes it is!
Im planning to make but i want to taste the pear to the batter.. I mean put some pears to on the blender so it can really have a pear taste on the batter. But i dont know if it will turn out okay because pear when blended has a juice.. Do you think it will turn out okay?
I haven’t tried it this way so I’m not sure, I’d be concerned that it wouldn’t set up properly.
This recipe worked well. My kids asked for seconds. Thank you so much for sharing your recipe. I’m adding it to my favourites.
I tried this recipe with my daughter today. It was easy and delicious. I have never posted about a recipe before, but I just had to let you know how great it came out. We will definitely do this one again.
I tried this recipe yesterday and have to say it was delicious, very creamy and yummy. I am wondering if next time I make it I could use almond flour instead of regular….. What do you think
This recipe came out perfectly on the first try! We added another pear and left the skins on. Thank you to the commenter who said we can make this with frozen pears; I’ve frozen the rest and will definitely make it again!
I tried this and the middle kind of sunk in. What did I do wrong. Smells delicious. Will still eat it when it cools. Thanks
How far did it sink in? It’s expected that it will deflate a bit after coming out of the oven because the eggs expand when cooked and then contract when cooled.
I have not made this but intend to do so soon. I might try it with other seasonal fruit, peaches in August, apples in the fall. Maybe add a little cinnamon when using apples. Maybe with the peaches use a few blueberries to give some color.
Made it, thought it was yummy. Going to make this with all dif types of fruit. Thx
Can you use other fruit ex. peaches, apples or apricots?
Yes that should be fine!
Can you replace the milk with oat milk?
I believe it should work but I haven’t tested it this way myself!
I am a novice baker and I have never posted a review before but I just had to for this wonderful recipe. 🙂 It was very easy and came out perfectly on the first try. My friend and I devoured the entire thing in one night. Well done and thank you!
Hi,
Do you know if I can use gluten free flour or almond meal instead of regular flour?
I haven’t tested it this way but I believe other people have made it this way with success!
My family Loves this! Has anyone ever doubled the recipe and baked in a 9 x 13 dish? I’m wondering if the center squares would come out all right?
This was fantastic. I have a ton of frozen sliced pears from my tree. I put them in frozen and cooked longer than the directions and it was wonderful!
We loved the pear custard pie, and, myself I am not really a fan for pears. But, I enjoyed it eating them with this recipe.
We use a nine inch glass pie dish and baked for 45 minutes which was perfect for golden brown and creamy custard. We let it cool and refrigerated overnight and served it cold. Totally delicious. We’ll try it warmed next time. There will definitely be a next time.