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Elegant Pear Custard Pie

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  • Prep 60 min
  • Total 6 hr 10 min
  • Servings 12
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Impress your guests with this gorgeous pie that’s filled with poached pears and homemade custard. Perfect for special occasions!
By Betty Crocker Kitchens
Updated May 10, 2021
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Ingredients

Poached Pears

  • 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

Crust

  • 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box

Custard

  • 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

Glaze

  • 1 tablespoon reserved poaching liquid

Steps

  • 1
    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.
  • 2
    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.
  • 3
    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.
  • 4
    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.
  • 5
    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.

Tips from the Betty Crocker Kitchens

  • tip 1
    To make a homemade crust for your pie, try our One-Crust Pastry for Pies and Tarts recipe.
  • tip 2
    Pear nectar can be substituted for both the vodka and elderflower liqueur.
  • tip 3
    Don't throw away the extra poaching liquid. It is delicious! Create an easy yet fancy dessert by topping vanilla ice cream with fresh raspberries and drizzling with the poaching liquid.

Nutrition

290 Calories, 8g Total Fat, 1g Protein, 48g Total Carbohydrate, 33g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
290
Calories from Fat
70
Total Fat
8g
12%
Saturated Fat
4g
19%
Trans Fat
0g
Cholesterol
45mg
14%
Sodium
110mg
5%
Potassium
150mg
4%
Total Carbohydrate
48g
16%
Dietary Fiber
3g
14%
Sugars
33g
Protein
1g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
4%
4%
Calcium
2%
2%
Iron
4%
4%
Exchanges:
1 Starch; 1 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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