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.
This was delicious, I’ve never used pears for cooking. Will be making this more often. Can you use any fruit? Thank you
Yes you can use other types of fruit!
Could I use stevia in place off granulated sugar? My daughter and I are planning on making this for her Girl Scout End of the Celebration. It looks delicious.
I think that would work although I’ve never tested it that way!
It came out great. Thanks for this awesome recipe!
I forgot to leave a rating lol again, thank you for such a great recipe!!!
IF I MAKE THIS A DAY IN ADVANCE CAN I LEAVE IT OUT ON THE COUNTER OR SHOULD I PUT IT IN THE FRIDGE?
I’d refrigerate it!
Can this be made with a hand mixer rather than the blender? I want to make this for a family weekend away and would prefer to note hall the blender along.
Yes that should be fine, just make sure there aren’t lumps of flour in the batter!
Can I use Margerine instead of butter,?
Yes that’s fine!
You mentioned it being good for only 1 day in advance. I need it to last longer, like 4 or 5 days
Amazing dessert is right! Put in oven right away for it to turn out just like the photo. I won’t go into how I know this but I will laud the clever person that came up with this recipe!
This was delicious! My pears were still pretty firm after baking it for a little over 45 minutes. Is that how it’s supposed to be? It was still yummy!
What kind of pears did you use?
Do you have to use cast iron skillet
You can use any non stick skillet or baking dish!
Should I serve this hot or old? Can I make it in advance and keep it in the fridge and serve later? Or should it be heated?
It’s good both hot and cold, you can make it up to one day in advance!
Did you use a cast iron skillet ?
Yes I did!
I made this to use pears given to me by my neighbor. Looking for something different and this fit the bill. …I added a touch of cinnamon because everything is better with cinnamon! I didn’t top it with powdered sugar, instead I drizzled it with caramel topping! MMMM, so good.
Hi there!
You mentioned placing the pears in the pan first,but in your photos the pears are on top of the custard. Did you flip the pie or add more pears to the top?
They float to the top as the custard bakes!
Can These be frozen?
I’ve never frozen it before but I think it would be ok, the pears may be a bit watery upon thawing.
Ok so I tried this gluten free (substituted flour for gf all purpose flour), dairy free (substituted milk for almond/coconut milk blend and coconut cream), and sugar free (used coconut sugar instead) and added blueberries to the mix…. omg it came out so delicious! Definitely a recipe to save and repeat!
Someone gifted us a bag of about 20 pears and I’m excited to try your recipe. What size skillet did you use?
A 9 or 10 inch skillet will work!
So good!
This tart (pie) is super easy and delicious. My husband really liked it – so much that I have the 3rd one this week in the oven. For the second and third one, I added a handful of fresh blueberries and pitted, halved fresh cherries. They were just as terrific as the original – and so festive looking for the 4th of July! Thank you for posting. It will be made often.
Made this for mother’s day. Turned out great it is simple relativity low in calories and looked fantastic. What more could you want!
The best custard tart I ever had. I’ve used pears and apples. It comes out GREAT.