Pear Custard Pie

Health score
1%
Pear Custard Pie
65 min.
8
458kcal

Suggestions


Indulge in the delightful flavors of our Pear Custard Pie, a dessert that perfectly balances the sweetness of ripe pears with a rich, creamy custard. This pie is not just a treat for the taste buds; it’s a feast for the eyes as well, with its golden crust and luscious filling that beckons you to take a slice. Whether you’re hosting a dinner party or simply looking to satisfy your sweet tooth, this pie is sure to impress your guests and family alike.

With a preparation time of just 65 minutes, you can easily whip up this delicious dessert without spending all day in the kitchen. The combination of warm spices like cinnamon and nutmeg adds a cozy touch, making it an ideal choice for any season, especially during the fall when pears are at their peak. The creamy custard, enriched with heavy whipping cream and a hint of lemon, complements the tender, juicy pears beautifully, creating a harmonious blend of flavors and textures.

Serve this Pear Custard Pie chilled, topped with a dollop of whipped cream infused with cinnamon for an extra touch of elegance. Each bite is a delightful experience, making it a memorable addition to your dessert repertoire. So gather your ingredients and get ready to create a pie that will have everyone asking for seconds!

Ingredients

  • 0.3 cup butter melted
  •  eggs 
  • 0.3 cup flour all-purpose
  • 0.3 teaspoon ground cinnamon 
  • 0.3 teaspoon nutmeg 
  • cup cup heavy whipping cream divided
  • teaspoon lemon zest grated
  • 2.5 pounds pears ripe cubed peeled
  •  pie crust dough (9 inches)
  • cup sugar 
  • teaspoon vanilla extract 

Equipment

  • bowl
  • oven
  • whisk
  • wire rack
  • aluminum foil

Directions

  1. Line unpricked pastry shell with a double thickness of heavy-duty foil.
  2. Bake at 450° for 8 minutes.
  3. Remove the foil; bake 3 minutes longer. Reduce heat to 350°.
  4. Place pears in pastry shell. In a bowl, combine sugar, flour and nutmeg.
  5. Whisk in eggs, 1/4 cup cream, butter, lemon peel and vanilla.
  6. Pour over pears.
  7. 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.
  8. Serve with pie.

Nutrition Facts

Calories458kcal
Protein3.83%
Fat44.62%
Carbs51.55%

Properties

Glycemic Index
38.36
Glycemic Load
25.93
Inflammation Score
-5
Nutrition Score
7.3717391594597%

Flavonoids

Cyanidin
2.92mg
Catechin
0.38mg
Epigallocatechin
0.84mg
Epicatechin
5.33mg
Epicatechin 3-gallate
0.03mg
Epigallocatechin 3-gallate
0.24mg
Isorhamnetin
0.43mg
Quercetin
1.19mg

Nutrients percent of daily need

Calories:458.16kcal
22.91%
Fat:23.42g
36.03%
Saturated Fat:12.62g
78.88%
Carbohydrates:60.87g
20.29%
Net Carbohydrates:55.77g
20.28%
Sugar:39.79g
44.21%
Cholesterol:89.79mg
29.93%
Sodium:158mg
6.87%
Alcohol:0.17g
100%
Alcohol %:0.09%
100%
Protein:4.52g
9.05%
Fiber:5.1g
20.41%
Vitamin A:710.02IU
14.2%
Vitamin B2:0.21mg
12.14%
Manganese:0.21mg
10.34%
Selenium:7.17µg
10.25%
Folate:38.6µg
9.65%
Vitamin K:9.3µg
8.86%
Vitamin C:6.6mg
8%
Vitamin B1:0.12mg
7.82%
Phosphorus:77.5mg
7.75%
Copper:0.15mg
7.61%
Iron:1.23mg
6.86%
Potassium:236.49mg
6.76%
Vitamin E:0.83mg
5.51%
Vitamin B3:1.07mg
5.34%
Vitamin D:0.7µg
4.64%
Calcium:46.26mg
4.63%
Magnesium:17.76mg
4.44%
Vitamin B5:0.43mg
4.26%
Vitamin B6:0.08mg
4.18%
Zinc:0.49mg
3.27%
Vitamin B12:0.16µg
2.63%
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