• Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • About
  • Contact Me
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter

Dinner at the Zoo

  • All Recipes
  • Dinner
  • Appetizers
  • Dessert
  • One Pot Meals
  • Slow Cooker
  • Asian Food

Home » Baking » Pear Custard Pie

Published: April 12, 2015 Last Modified: July 14, 2019 By Sara 549 Comments

Pear Custard Pie

  • Facebook
  • Twitter
  • Email
Jump to Recipe Print Recipe
Pear Custard Pie Recipe | Pear Pie #pears #fall #pie #dessert #dinneratthezoo

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!

Pear Custard Pie Recipe | Pear Pie #pears #fall #pie #dessert #dinneratthezoo Pear Custard Pie Recipe | Pear Pie #pears #fall #pie #dessert #dinneratthezoo

Pear custard pie in a cast iron skillet.

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.

Baby eating fruit.

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!

A baked pear dessert made with sliced fruit and custard.

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.

A slice of pear custard pie on a plate.

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?

Pear custard topped with powdered sugar.

Still hungry? Follow Dinner at the Zoo on Facebook, Twitter, Instagram and Pinterest for more great recipe ideas!

More delicious dessert recipes

  • Oreo Cheesecake
  • Brownie Berry Dessert Pizza
  • Chocolate Peanut Butter Pie
  • Cookie Dough Dip
  • Earthquake Cake
This pear custard might be the easiest dessert you could ever make but it looks and tastes like you spent hours in the kitchen.
Print Pin
4.86 from 177 votes

Pear Custard Pie

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.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6 slices
Calories 257kcal
Author Sara Welch

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.

Notes

Little Helpers: The kids can help you measure and dump all the ingredients into the blender.

Nutrition

Calories: 257kcal | Carbohydrates: 36g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 105mg | Sodium: 143mg | Potassium: 215mg | Fiber: 3g | Sugar: 24g | Vitamin A: 435IU | Vitamin C: 5.1mg | Calcium: 60mg | Iron: 0.9mg
Tried this Recipe? Tag me Today!Mention @DinnerAtTheZoo or tag #dinneratthezoo!
  • Facebook
  • Twitter
  • Email

Filed Under: Baking, Dessert

FREE TOOLKIT: 5 Secrets to Meal Planning

Learn my 5 Meal Planning Secrets & get my Meal Planning Toolkit...FREE!

    ​
    ​

    Still hungry? Follow Dinner at the Zoo on Facebook, Twitter, Instagram and Pinterest for more great recipe ideas!

    « DIY Hair Bow Holder Tutorial
    Grilled Chicken Fajitas on a Stick »

    Comments

    1. Johanna Regus says

      November 25, 2021 at 8:01 pm

      Will be trying this recipe this weekend….

      Reply
    2. Sandra H says

      November 24, 2021 at 2:17 pm

      5 stars
      I added a pinch of ground cloves to the batter and only used 3 large pears .. great recipe .. delicious

      Reply
    3. Jeanne says

      November 23, 2021 at 3:19 am

      I did not process the ingredients why dirty the food processor worked out fine

      Reply
    4. Halle says

      November 16, 2021 at 9:44 am

      5 stars
      What an absolutely spectacular recipe!!
      I brew my own vanilla extract, and I used that along with caviar from one of my vanilla beans. Really took it up a notch!! I also added a tiny sprinkling of ginger, nutmeg, and cinnamon. Will definitely be adding this to my tried and true recipe collection. Thank you!!

      Reply
    5. GK says

      November 15, 2021 at 10:23 pm

      5 stars
      This is a wonderful recipe. I’ve made this with pears, plums, kiwis and even canned and drained mandarin oranges. All varieties came out great. My favorite was with cherries but with the cherries you have to switch the vanilla to almond extract. Yumm!! With the plum version, I made a red wine reduction as a sauce – omg!
      Thanks for this amazing and very adaptable and versatile recipe! Keeping it forever! 🙂

      Reply
    6. Bev says

      November 13, 2021 at 9:15 am

      5 stars
      This is one of the best desserts I have made and the easiest! Thanks so much for posting this winner!!
      Question: can I use peaches instead?
      Thanks!

      Reply
      • Sara says

        November 15, 2021 at 8:54 am

        Peaches should be fine!

        Reply
    7. Kristen says

      November 5, 2021 at 10:20 am

      Can I bake this in a 9in springform pan? I don’t have a cast iron skillet. Looks delish!!

      Reply
      • Sara says

        November 9, 2021 at 8:12 am

        The batter is too liquidy to put in a springform, any 9 inch dish will work such as a standard cake pan or pie plate!

        Reply
    8. Douglas Buckles says

      October 24, 2021 at 5:04 pm

      5 stars
      Turned out delicious! We used erithritol and almond flour and sprinkled some fresh blueberries on top before baking.

      Reply
    9. Sarah says

      October 23, 2021 at 10:14 pm

      5 stars
      WOW! Easy Peasy! And very good. We took this to our friend’s house for dessert (they made dinner). It was a hit! I cooked it in my iron skillet and melted a little bit of butter in the pan instead of using cooking spray. I also sprinkled 1/2 teaspoon of Chinese five spice over the pears before adding the batter. I will definitely be making this again.

      Reply
    10. Suzanne says

      October 17, 2021 at 2:48 am

      5 stars
      Absolutely delightful! I used Almond extract instead of Vanilla by accident and it still came out wonderful so much so I could have eaten the whole pie! Can’t wait to share it. I have 5 pears trees so I will make this at least 3 more times!!
      And I will try it with the proper vanilla and experience another taste sensation!
      So glad I found it on Google . Thank you!

      Reply
    11. Ellen says

      October 14, 2021 at 8:46 am

      5 stars
      It appears to have been baked in a cast iron skillet…I love that! Will my 8” skillet work?

      Reply
      • Sara says

        October 14, 2021 at 8:51 am

        Yes that should be fine!

        Reply
    12. Harriet says

      October 13, 2021 at 5:11 am

      5 stars
      I have an abundance of pears on my pear tree and I can’t wait to make this! Would it work with gluten free flour?

      Reply
      • Sara says

        October 14, 2021 at 8:59 am

        I haven’t tested it with gluten free flour but my readers have made many different flour substitutions and typically it seems to work out!

        Reply
    13. KC says

      October 9, 2021 at 5:33 pm

      5 stars
      Great recipe, thanks!!

      Reply
    14. Diane says

      October 4, 2021 at 3:34 pm

      Made this wonderful dessert today and it was wonderful. I added walnuts and it came out perfect. Thank you for sharing this recipe.

      Reply
    15. Elaine Yunker says

      October 1, 2021 at 6:36 pm

      Can this be frozen?

      Reply
      • Sara says

        October 5, 2021 at 9:17 am

        I’ve never tried freezing it but I believe others have done it with success.

        Reply
    16. Meeghan says

      October 1, 2021 at 11:33 am

      I wonder if you’ve ever done mini’s? Wanting to do this for a small class/staff treat at school, but custards are funny when you play with the size! Thanks!

      Reply
      • Sara says

        October 5, 2021 at 9:17 am

        I’ve never done this in mini pans!

        Reply
    17. Rennette says

      September 27, 2021 at 12:16 pm

      5 stars
      This is about the best pie I have ever made. Just love making it

      Reply
    18. Maria says

      September 27, 2021 at 8:08 am

      Is it possible to make this with a non-dairy milk, such as almond milk or oat milk?

      Reply
      • Sara says

        September 27, 2021 at 4:16 pm

        Yes that should work!

        Reply
    19. carolyn says

      September 27, 2021 at 8:05 am

      5 stars
      do you think this could be made on a single-crust prebaked pie crust? I need to make a “real” pie for something and am curious if this would adapt to ths.

      Reply
      • Sara says

        September 27, 2021 at 4:17 pm

        Yes I think that would work but I haven’t tried it myself!

        Reply
    20. Elna says

      September 24, 2021 at 5:16 am

      5 stars
      This was superb. Thank you for sharing.. all the way from sunny South Africa

      Reply
    « Older Comments
    Newer Comments »

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating





    With 3 young kids, dinner can feel like feeding time at the zoo! I'm a mom on a mission to create easy, healthy and family friendly recipes ...Read More

    Grilling Recipes

    A plate of grilled scallops garnished with parsley and lemon.

    Grilled Scallops with Lemon and Herbs

    Grilled asparagus in foil topped with parsley and seasonings.

    Grilled Asparagus in Foil

    Grilled corn on the cob topped with garlic and herb butter on a sheet pan.

    Grilled Corn on the Cob

    Pork tenderloin marinade with sliced cooked pork in a skillet.

    Pork Tenderloin Marinade

    Grilled pork chops coated in marinade then cooked and garnished with parsley.

    Grilled Pork Chops

    Grilled lobster tail topped with garlic butter and garnished with lemon and parsley.

    Grilled Lobster Tail

    More Posts from this Category

    Featured Recipes

    A pan of Cajun shrimp garnished with parsley and lemon.

    Cajun Shrimp Recipe

    This one pot chicken with cheddar broccoli rice combines classic flavors for a quick and easy dinner. Chicken thighs are cooked with a creamy cheesy broccoli cheddar rice for a complete meal without all the cleanup.

    Chicken Broccoli and Rice Casserole

    This honey garlic shrimp stir fry is an easy recipe that's ready in 20 minutes.

    Honey Garlic Shrimp Stir Fry

    A pan of pasta with ground beef, onion, pasta shells, cheddar cheese and bacon.

    Cheeseburger Pasta

    FREE TOOLKIT: 5 Secrets to Meal Planning

    Learn my 5 Meal Planning Secrets & get my Meal Planning Toolkit...FREE!

      ​
      ​

      Categories

      Sites I am featured In
      PRIVACY POLICY ACCESSIBILITY STATEMENT © Sara Welch and Dinner at the Zoo® LLC, 2015-2022.
      • Facebook
      • Instagram
      • Pinterest
      • RSS
      • Twitter
      • About Me
      • Contact Me
      • All Recipes
      • Dinner
      • Appetizers
      • Dessert
      • One Pot Meals
      • Slow Cooker
      • Asian Food