Creamy Pear Custard Pie

This pear custard pie combines fresh, tender pears with a silky homemade custard that bakes into a delightful cross between a clafoutis and a pie. The magic happens when the simple custard batter transforms in the oven, creating a golden crust while keeping the inside creamy and the pears perfectly tender.

I first made this recipe when I needed a quick dessert for unexpected dinner guests. The simplicity paired with how impressed everyone was convinced me this needed to be in my regular rotation. It's now my go-to when pears are in season.

Ingredients

• Fresh pears core and slice thinly for the best texture and even baking
• Unsalted butter provides richness and helps create the golden exterior
• Eggs form the foundation of the custard giving structure and richness
• Milk creates the creamy custard texture use whole milk for best results
• Kosher salt enhances all the flavors especially the subtle pear notes
• Granulated sugar provides just enough sweetness without overpowering the fruit
• All purpose flour gives structure to the custard without making it heavy
• Pure vanilla extract adds warmth and depth choose real extract for best flavor
• Powdered sugar for dusting adds a beautiful finish and subtle sweetness

Step-by-Step Instructions

Prepare the baking dish

Coat a 9 inch round pan thoroughly with cooking spray ensuring nothing will stick. The pan size is crucial here as it determines the thickness of your custard layer.

Prepare the pears

Core peel and slice your pears thinly about 1/8 inch thick. Arrange them in an even layer in your prepared pan. You can create a pattern if you wish or simply distribute them evenly.

Mix the custard batter

Add the melted butter eggs milk salt granulated sugar flour and vanilla to your blender. Blend for 30 seconds or until completely smooth with no visible flour lumps. The batter will be quite thin about the consistency of heavy cream.

Assemble and bake

Pour the custard mixture evenly over the arranged pears. The fruit will float slightly which is perfectly fine. Bake in your preheated oven for 40 to 45 minutes until the top is golden brown and the center is set but still has a slight jiggle.

Finish the pie

Let the pie cool for at least 15 minutes before dusting generously with powdered sugar. The custard will continue to set as it cools creating the perfect texture.

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I particularly love using Bartlett pears in this recipe for their sweetness and texture. The first time I served this to my mother in law she requested the recipe before even finishing her slice which I consider the highest compliment a recipe can receive.

Selecting the Perfect Pears

The ideal pears for this custard pie should be ripe but still firm. When shopping look for pears that yield slightly to pressure at the stem end but aren't mushy. Bartlett Anjou and Bosc varieties all work beautifully each bringing a slightly different flavor profile. Avoid overly ripe pears as they'll become too soft during baking and release too much liquid which can make your custard soggy.

Making Ahead and Storage

This pear custard pie can be made up to one day in advance which makes it perfect for entertaining. After baking allow it to cool completely then cover loosely with foil and refrigerate. Before serving either bring to room temperature or warm slightly in a 300°F oven for about 10 minutes. Leftovers will keep well refrigerated for up to 3 days though the texture is best within the first 48 hours.

Seasonal Variations

While pears make this dessert special the custard base works beautifully with other fruits. In summer try sliced peaches or nectarines. Fall brings opportunities for apple variations perhaps with a sprinkle of cinnamon. Winter citrus segments create a bright version while berries shine in spring. The versatility of this recipe makes it a year round favorite that can highlight whatever fruit is at its peak.

Serving Suggestions

For an elevated dessert experience serve slices of this custard pie with a small dollop of lightly whipped cream or a scoop of vanilla ice cream. A drizzle of caramel sauce complements the pears beautifully. For brunch or a less sweet option serve with a spoonful of tangy Greek yogurt. The pie stands perfectly well on its own but these accompaniments can transform it from a simple dessert to something truly special.

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Commonly Asked Questions

→ What type of pears work best for this custard pie?

Any firm pear variety works well in this custard pie. Bosc pears maintain their shape nicely during baking, while Anjou pears offer a juicy sweetness. Bartlett pears are another excellent option when slightly underripe. The key is selecting pears that are ripe but still firm to prevent them from becoming mushy during baking.

→ Can I prepare this pear custard pie in advance?

Yes, you can prepare this custard pie up to 24 hours in advance. After baking, allow it to cool completely, then cover loosely and refrigerate. Bring to room temperature before serving, or gently warm in a 300°F oven for 10 minutes. Add the powdered sugar dusting just before serving for the best presentation.

→ Is it possible to make this dessert dairy-free?

Absolutely! This pear custard can be adapted for dairy-free diets by substituting plant-based milk (almond, oat, or coconut milk work well) and using a plant-based butter alternative. The texture may be slightly different, but the flavor will still be delicious with these substitutions.

→ Why did my custard crack on top during baking?

Cracks typically form when custard bakes too quickly or at too high a temperature. To prevent this, ensure your oven is properly calibrated to 350°F, place the pie in the middle rack, and consider using a water bath for more gentle, even heating. Also, avoid opening the oven door frequently during baking as temperature fluctuations can cause cracking.

→ What can I serve with pear custard pie?

This elegant dessert stands beautifully on its own with just a dusting of powdered sugar, but you can elevate it further with a dollop of lightly whipped cream, a scoop of vanilla ice cream, or a drizzle of caramel sauce. For a sophisticated touch, serve alongside a small glass of dessert wine like Sauternes or a late-harvest Riesling.

→ Can I use canned pears instead of fresh ones?

While fresh pears provide the best texture and flavor, canned pears can work in a pinch. If using canned pears, choose those packed in juice rather than syrup, drain them very well, and pat dry with paper towels to remove excess moisture. The baking time might need to be adjusted slightly as canned pears are already soft.