Excellent recipe that can be prepared ahead of time and marinated overnight. These ribs are perfect if you enjoy your BBQ a little bit spicy. good with baked beans and potato salad.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 15 mins |
| Servings: | 8 |
| Yield: | 1 to 9 – inch pie |
Ingredients
- 1 (9 inch) unbaked pie crust
- 2 pears – peeled, cored and cut in half
- 1 cup white sugar
- ¼ cup butter
- ¼ cup all-purpose flour
- 1 tablespoon vanilla extract
- 2 eggs, beaten
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Press the pie pastry into the bottom and up the sides of a 9 inch pie plate. Flute the edges. Place the pear halves cut side down in the pie crust with the small ends toward the center.
- In a medium bowl, mix the butter and sugar together until smooth, then beat in the eggs one at a time until light and fluffy. Stir in flour and vanilla. Pour over the top of the pears.
- Bake for 1 hour in the preheated oven, until pears are soft and custard is set in the center. Cool completely before slicing and serving.
Nutrition Facts
| Calories | 328 kcal |
| Carbohydrate | 47 g |
| Cholesterol | 62 mg |
| Dietary Fiber | 3 g |
| Protein | 4 g |
| Saturated Fat | 6 g |
| Sodium | 176 mg |
| Sugars | 31 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
hey this was a great recipe 5 stars for it
This was delicious and beautiful. Everyone really liked it. I used three pears and it was perfect. If the pears are a bit softer it is even better. My pears were too hard, but it still tasted great.
Everyone that got a slice loved it. They asked when I was making more. Thanks for the lovely recipe
I made this pie in individual tarts which were so pretty. These are a little on the sweet side for us, but very creamy and delicious. This recipe was a great use of the abundant pears we had on our tree.
This came out very nice. After reading through the reviews I used about 5 pears with nutmeg sprinkled on and subbed 1/4 c brown sugar & 1/4 c white sugar. I had grabbed my almond flavoring instead of vanilla but it came out really delicious.
Easy, showy, unique
This pie was a HOOT! I used my family recipe (the Joy of Cooking with some minor changes) for the pie crust and about three voluptuous pears instead of two wimpy ones and it was DEEEEEElicious. My father ate it right up!! Highly recommend it to anyone looking for an easy, luscious, delectable dessert!!! Enjoy 😉
dammmmmmm goood
Easy recipe and delicious!! I added another egg because we like it creamy and custardy. I also covered the outside pie crust with tin foil for 40 mins of the 60 mins to avoid burning and drying it out.
It’s okay. Not too sugary.
This pie was delicious and easy. I’m looking forward to trying it with different types of fruit. Since the custard part is pretty sweet, maybe it will work well with some fruit that is more tart.
Really good pie, but a bit sweet. Well prob cut out 1/3 sugar next time. I also sliced the pears into 8ths so the slices small and really tender, laid then on their side in a star pattern starting in the middle and working outwards. Made a very pretty pattern.
Our favorite go to pear pie. Love the creamy custard. We have a Bartlett pear tree so I was looking for a recipe to use the pears and came across this one probably about 8 years ago and it is still one of our favorites. I always add a little love (cinnamon) to the recipe for the taste of fall.
Bomb, better than apple pie… I sprinkled it with powdered sugar once done & on the plate to be served, I also added a splash of butter milk & used half raw organic sugar & half dark brown sugar instead of the recommended cup of white sugar…
I’ve been meaning to rate this for years and just made the time to do it. I love this pie. It’s so easy to make and comes out great every time. I prefer to use fresh pears, but canned work just as well. Thank you, PMKLINGBEIL’s mother!
I made this pie except I had about 6 pears I needed to use and I diced them up pretty small so I could use them all. It was so fantastic.
It’s a great easy recipe. Thank you!! I cut down the amount of sugar for personal preference, so delicious
This pie wowed. I added cinnamon over top the pears and then poured the custard on top. You definitely need 5-6 pears. and require the 50-60 minutes to cook but be careful to cover the last 15 minutes as the custard browns quickly.
Really amazing pie. It hit the spot for my cravings of creamy fruity dessert pie. The only change I did was to slice the pears instead of just halves. This will make sure we get better ratios of the creamy pie filling and pear. Took this pie to a family event and everyone loved it (I didnt tell them I baked it to get correct reviews). I have made this pie a couple of times now.
A family favorite. I make it every year and it always has the same success!
This was better than expected. I used 5 smaller pears, they were barely ripe. I cut them in half (cored them) and then sliced them thinly and placed them face down on the pie crust in a fan shape. For the custard, I only used half cup sugar and 1/4 cup MELTED butter which worked perfectly, I did add about a half tsp salt because the butter I used was unsalted. I also added several shakes of cinnamon to the batter along with about a tsp vanilla. Once the batter was poured on top of the pears, I sprinkled additional cinnamon along with a few shakes nutmeg and a handful brown sugar sprinkled on top. Baked it 350 for a half hour then turned it down to 325 for an additional half hour. The pears (Bartlett) were tender and cooked. Very nice with ice cream or without.