Pear Custard Pie Recipe 🥧 31 Days of Pie

We are so lucky to live in the lush, organic Rogue Valley where pear orchards are abundant. Harry & David is mere minutes from my house, which means we can find juicy delicious pears year-round. I scoured cookbooks and the internet for a recipe worthy of Harry & David pears and landed on this pear custard pie from Dinner at the Zoo. The final product reminded me a bit of a Dutch apple pancake with a buttery custard and sweet, tender pears. It’s a keeper! 🍐

Pear Custard Pie

Ingredients

4 firm pears of any variety cored, peeled and thinly sliced (Note: I only needed two pears to fill the bottom of my pie tin. And I like a more rustic custard so opted to leave the skin on.)
¼ cup of unsalted butter melted
3 eggs
¾ cup milk
¼ teaspoon kosher salt
⅓ cup granulated sugar
⅓ cup all-purpose flour
2 tsp pure vanilla extract
Powdered sugar for garnish

Directions

Preheat the oven to 350° F. Coat a 9 inch round pan with cooking spray. Arrange the pear slices in the pan. Put the butter, eggs, milk, salt, granulated sugar, flour, and vanilla into a blender; process until smooth. Pour the batter over the pears. Bake for 40-45 minutes until the custard is golden and firm to the touch. Dust the top with powdered sugar before serving. Original recipe here.