Impossibly Easy Pear Custard Pie Recipes

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PEAR CUSTARD PIE



Pear Custard Pie image

Marie Rizzio of Interlochen, Michigan shares the secret of this mouthwatering pie. "When cooked, the pears become incredibly sweet, soft and fragrant," she relates.

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 6-8 servings.

Number Of Ingredients 11

1 unbaked pie shell (9 inches)
4-1/2 cups cubed peeled ripe pears (about 2-1/2 pounds)
1 cup sugar
1/4 cup all-purpose flour
1/4 teaspoon ground nutmeg
2 large eggs
1 cup heavy whipping cream, divided
1/4 cup butter, melted
1 teaspoon grated lemon zest
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon

Steps:

  • Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove the foil; bake 3 minutes longer. Reduce heat to 350°., Place pears in pastry shell. In a bowl, combine sugar, flour and nutmeg. Whisk in eggs, 1/4 cup cream, butter, lemon zest and vanilla. Pour over pears., Cover edges loosely with foil. bake for 50 minutes or until filling is just set (mixture will jiggle). Cool on a wire rack for 1 hour. Cover and refrigerate until serving. In a bowl, whip the remaining cream with cinnamon. Serve with pie.

Nutrition Facts : Calories 459 calories, Fat 25g fat (14g saturated fat), Cholesterol 114mg cholesterol, Sodium 185mg sodium, Carbohydrate 56g carbohydrate (36g sugars, Fiber 2g fiber), Protein 4g protein.

IMPOSSIBLY EASY PEAR-CUSTARD PIE



Impossibly Easy Pear-Custard Pie image

Original Bisquick® mix provides simple addition to this wonderful pear custard pie - perfect for dessert.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h25m

Yield 8

Number Of Ingredients 11

1/2 cup Original Bisquick™ mix
1/4 cup old-fashioned or quick-cooking oats
1/4 cup packed brown sugar
1/2 teaspoon ground nutmeg
1 tablespoon butter or margarine, softened
1/2 cup Original Bisquick™ mix
1/3 cup granulated sugar
1/2 cup milk
2 tablespoons butter or margarine, softened
2 eggs
3 medium fresh pears, peeled, sliced (about 3 cups)

Steps:

  • Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray. In small bowl, stir 1/2 cup Bisquick mix, the oats, brown sugar and nutmeg. Cut in 1 tablespoon butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. Set aside.
  • In small bowl, stir 1/2 cup Bisquick mix, the oats, brown sugar and nutmeg. Cut in 1 tablespoon butter, using pastry blender (or puling 2 table knives though ingredients in opposite directions), until crumbly. Set aside.
  • In medium bowl, stir all pie ingredients except pears with wire whisk or fork until blended. Pour into pie plate. Arrange pears evenly over top.
  • Bake 25 minutes. Sprinkle streusel over pie. Bake 12 to 15 minutes longer or until knife inserted in center comes out clean. Cool on cooling rack 30 minutes. Serve warm. Store in refrigerator.

Nutrition Facts : Calories 240, Carbohydrate 37 g, Cholesterol 65 mg, Fat 1 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 22 g, TransFat 1 g

ELEGANT PEAR CUSTARD PIE



Elegant Pear Custard Pie image

Impress your guests with this gorgeous pie that's filled with poached pears and homemade custard. Perfect for special occasions!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 6h10m

Yield 12

Number Of Ingredients 16

1 cup sugar
1 cup water
1 cup pear vodka
1/2 cup elderflower liqueur
1 vanilla bean
3 lb Bosc or Bartlett pears, peeled, cut in half
1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1/2 cup whipping cream
1/4 cup reserved poaching liquid
1/4 cup sugar
Dash salt
4 1/2 teaspoons cornstarch
1 whole egg
1 egg yolk
1/2 teaspoon vanilla
1 tablespoon reserved poaching liquid

Steps:

  • In 4-quart saucepan, stir 1 cup sugar, the water, vodka and liqueur. Cut slit down center of vanilla bean; scrape out seeds. Discard bean; add seeds to mixture in saucepan. Heat to boiling over medium-high heat; add pears. Reduce heat to low. Cover loosely; simmer 25 to 45 minutes or until pears are tender. (Poaching time will vary depending on ripeness of pears.) Remove from heat. Let pears cool in liquid 1 hour.
  • Meanwhile, heat oven to 425°F. Place pie crust in 9-inch glass pie plate. Bake as directed for Partially Baked One-Crust Pie. Cool crust 10 minutes. Reduce oven temperature to 350°F.
  • Remove pears from liquid to cutting board. Strain poaching liquid through mesh strainer; set liquid aside. Thinly slice pears; arrange in layers in decorative pattern in partially baked crust.
  • In large bowl, beat all custard ingredients with whisk just until combined. Slowly pour over pears. Carefully place pie in oven (pie plate will be full). Cover crust edges with pie shield ring or strips of foil to prevent excessive browning. Place sheet of foil on rack below pie in case of spillover.
  • Bake 1 hour 10 minutes or until knife inserted in center comes out clean. Brush top of pie with 1 tablespoon reserved poaching liquid. Cool on cooling rack 1 hour. Refrigerate 2 hours or until completely cool.

Nutrition Facts : Calories 290, Carbohydrate 48 g, Cholesterol 45 mg, Fat 1 1/2, Fiber 3 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 110 mg, Sugar 33 g, TransFat 0 g

CUSTARD PIE



Custard Pie image

This pear dessert is mostly hands-off, so you can get the rest of dinner ready while it cooks in the oven.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 1h

Number Of Ingredients 9

3 Comice or Bartlett pears, peeled, halved, cored, and sliced
1/4 cup melted unsalted butter
1/3 cup granulated sugar
1/3 cup all-purpose flour
2 teaspoons vanilla extract
3 large eggs
3/4 cup milk
1/4 teaspoon salt
Confectioners' sugar

Steps:

  • Preheat oven to 350 degrees; butter a 9-inch pie dish. Peel, halve, and core pears; slice 1/4 inch thick lengthwise. Arrange slices, overlapping slightly, in dish.
  • In a blender, process butter, granulated sugar, flour, vanilla extract, eggs, milk, and salt until smooth.
  • Pour batter over pears; bake until golden and firm to touch, 40 to 45 minutes. Serve warm or at room temperature, dusted with confectioners' sugar.

PEAR CUSTARD PIE



Pear Custard Pie image

Make and share this Pear Custard Pie recipe from Food.com.

Provided by Granny Annie

Categories     Dessert

Time 50m

Yield 1 Pie, 6 serving(s)

Number Of Ingredients 5

8 ounces heavy cream
3 large eggs
2 tablespoons sugar
4 pear halves in natural juice (small can)
1 graham cracker crust

Steps:

  • Set oven to 375 degrees.
  • Place 4 (orbs) pear halves on crust (flat side down).
  • Mix eggs, sugar, heavy cream and pour over the pears.
  • Bake for 40 min or until golden brown.

Nutrition Facts : Calories 412.2, Fat 27.1, SaturatedFat 12, Cholesterol 160.2, Sodium 279.9, Carbohydrate 38, Fiber 1.4, Sugar 24.6, Protein 5.8

IMPOSSIBLE PEACH PIE



Impossible Peach Pie image

I've been making this for years. The whole family loves it. I got it out of a Bisquick cookbook. It is always on our Thanksgiving table and anytime my Mother has a craving for it. Hope you enjoy.

Provided by teresas

Categories     Pie

Time 50m

Yield 8 serving(s)

Number Of Ingredients 12

3 (16 ounce) cans peaches, drained (3 1/2 cups sliced fresh peaches my be substituted)
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup whipping cream
2 eggs
3/4 cup sugar
2/3 cup Bisquick
1 tablespoon butter, firm
1/4 cup Bisquick
2 tablespoons sugar
1/3 cup almonds, slivered
sweetened whipped cream

Steps:

  • Heat oven to 375°.
  • Grease 10" pie plate.
  • Pat peache slices dry, place in plate.
  • Sprinkle with cinnamon and nutmeg, toss.
  • Spread evenly in plate.
  • Beat remaining ingredients except Streusel and sweetened whipped cream until smooth, 15 seconds in blender on high.
  • Pour into plate.
  • In separate bowl, prepare Streusel by cutting butter into Bisquick and sugar until crumbly, stir in almonds.
  • Sprinkle the Streusel on top of peaches.
  • Bake until knife inserted in center comes out clean, 40-45 minutes.
  • Serve warm, topping each slice with whipped cream.

Nutrition Facts : Calories 382.5, Fat 19.3, SaturatedFat 9, Cholesterol 91.4, Sodium 209.9, Carbohydrate 49.9, Fiber 3.7, Sugar 38.2, Protein 6.1

CRUSTLESS PEAR PIE



Crustless Pear Pie image

Having an abundance of pears one summer, I came up with this pleasing pie using that fresh fruit.-Eunice Gutbrod, Greenfield, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 8 servings.

Number Of Ingredients 12

4 cups sliced peeled pears
1/2 cup sugar
1 tablespoon cornstarch
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
2 tablespoons chopped almonds
3/4 cup all-purpose flour
1/3 cup packed brown sugar
1/2 teaspoon baking powder
1/8 teaspoon salt
1/4 cup cold butter

Steps:

  • In a bowl, combine the pears, sugar, cornstarch, cinnamon, ginger and nutmeg; toss to coat. Transfer to a 9-in. pie plate coated with cooking spray. Sprinkle with almonds., In a bowl, combine the flour, brown sugar, baking powder and salt; cut in butter until crumbly. sprinkle over the top. , Bake at 350° for 40-45 minutes or until golden. Cool on a wire rack. Store in the refrigerator.

Nutrition Facts : Calories 242 calories, Fat 7g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 114mg sodium, Carbohydrate 44g carbohydrate, Fiber 3g fiber), Protein 2g protein.

FRESH PEAR PIE



Fresh Pear Pie image

This is quite a refreshing dessert. Serve plain, or with whipped cream or ice cream.

Provided by Carol

Categories     Desserts     Pies     Fruit Pie Recipes     Pear Pie Recipes

Time 5h30m

Yield 8

Number Of Ingredients 9

1 recipe pastry for a 9 inch double crust pie
½ cup white sugar
3 tablespoons all-purpose flour
¼ teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon lemon zest
5 cups peeled and sliced pears
1 tablespoon butter
1 tablespoon lemon juice

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Place a baking sheet on the bottom oven rack.
  • Combine sugar, flour, salt, cinnamon, and lemon zest in mixing bowl. Roll out half the pastry and line a 9-inch pie pan.
  • Arrange pear slices in layers in the pastry-lined pan, sprinkling the sugar mixture over each layer. Dot with butter and sprinkle with lemon juice.
  • Roll out remaining dough for the top crust. Use your finger dipped in a small bowl of water to moisten the rim of the bottom crust. Place top crust over filling, and trim edge using kitchen shears or a sharp paring knife. Fold edge under bottom crust, pressing to seal. Flute edge. Cut slits in top crust to allow steam to escape.
  • Bake in the preheated oven on the baking sheet for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and bake until crust is golden brown and filling is bubbly, 35 to 40 minutes longer. Allow to cool several hours before serving.

Nutrition Facts : Calories 360.3 calories, Carbohydrate 51.6 g, Cholesterol 3.8 mg, Fat 16.5 g, Fiber 5.1 g, Protein 3.5 g, SaturatedFat 4.6 g, Sodium 317.8 mg, Sugar 22.7 g

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