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Impossibly Easy Pear-Custard Pie

8 Ratings

8 Comments

Prep 15 min
Total 1 hr 25 min
Servings 8

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

By Betty Crocker Kitchens

Updated December 6, 2011

Make with

Bisquick

Ingredients

Streusel

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

tablespoon butter or margarine, softened

Pie

1/2

cup Original Bisquick™ mix

1/3

cup granulated sugar

1/2

cup milk

tablespoons butter or margarine, softened

eggs

medium fresh pears, peeled, sliced (about 3 cups)

Steps

Hide Images

1

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.
2

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.
3

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.
4

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 Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 240
Calories from Fat: 70

% Daily Value

Total Fat: 8g; 12%
Saturated Fat 4g 20% Trans Fat 1g
Cholesterol: 65mg; 22%
Sodium: 240mg; 10%
Potassium: 160mg; 5%
Total Carbohydrate: 37g; 12%
Dietary Fiber 2g 10% Sugars 22g
Protein: 4g

% Daily Value*:

Vitamin A: 4%; 4%
Vitamin C: 2%; 2%
Calcium: 6%; 6%
Iron: 6%; 6%

Exchanges:

1 Starch; 1/2 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;