Pear Custard Pie
I seem to always have a large number of pears in my fruit bowl. This fruit is filled with water soluble fiber, anti-oxidents and minerals. Its also really easy to digest when cooked.
Normally, I make pear sauce (like applesauce) out of my pears but today I needed something a little more unique. This pie hits the spot. The creaminess of the custard and the soft warmth of the pears make it an absolute treat. The best part about it is that its so easy to make! I kid you not! Although this is called “pie” it does not require the cooking dexterity of traditional pies. To make it even easier – skip the crust and make the pie with just the filling. Still a great treat and easy enough even for a weeknight dessert.
Be sure to use ripe pears otherwise your pie will end up being a little crunchy.
I got the recipe for the crust from Comfy Belly which is another great source for healthy recipes.
Pear Custard Pie
Servings: 8 – 12 slices
Ready in: 1 hour 30 minutes
- 6 very ripe pears
- 1/3 cup honey
- 4 tablespoons butter (1/4 cup)
- 2 eggs
- 1/2 cup homemade SCD legal yogurt (or regular plain yogurt if you’re not following a lactose free diet)
- 1 tablespoon vanilla extract
- a dash or two of nutmeg
- a dash or two of cinnamon
- 1 1/2 cups almond flour
- 1/8 teaspoon baking soda
- 1/8 teaspoon salt
- 2 tablespoons butter
- 1 tablespoon honey
- 1 egg
1. Preheat the oven to 350 degrees F (175 degrees C). If you’re not making the crust or using a ready made crust, skip to step 6. Chop up the butter for the crust into small square chunks about 1/4 inch by 1/4 inch.
2. Knead together all the ingredients of the crust to form a nice ball. Its okay if the butter is still visible in the dough. You can also use your food processor for this step.
3. Roll out the dough between two parchment papers into a circle about 1/8 inch thick.
4. Press the crust into a pie pan. The easiest way I’ve found to do this is to flip the parchment paper that I rolled the dough out on onto the top of the pan. Then I press the parchment paper into the pan so the dough forms the shape of the pan. After that I peel off the parchment paper leaving the dough in the pan. Using my fingers I smooth out the edges and any cracks that may have formed.
5. Bake the crust for about 10 minutes until its lightly browned. Remove and let cool.
6. Using a vegetable peeler, peel the pears. Slice and core each pear into 8 slices. The way I do this is by first cutting off the steam of the pear. Then I half each pear lengthwise. I then cut off the base of each half and half each half (now its a quarter). I proceed by cutting off the seed portion of each quarter and slicing each again in half. Thus slicing the entire pear into eighths.
7. Heat the butter in the microwave till it melts; about 30 seconds. In a small mixing bowl whip the melted butter and eggs till its fluffy and bubbly. Whip in the honey, vanilla extract and yogurt to form the custard batter.
8. Arrange the pear slices on the crust in a circular fashion. Its okay to stack them. Sprinkle some nutmeg on top of the pear slices. Pour the custard batter on top.
9. Bake in oven for about one hour till the edges start to brown. The pears should be soft and the custard center should be set. Sprinkle some cinnamon on top. Allow it to cool before slicing and serving.