Marie Rizzio of Traverse City, Michigan shares the secret of this mouth-watering pie. 'When cooked, the pears become incredibly sweet, soft and fragrant,' she relates.

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Recipe Summary test

prep:
15 mins
cook:
50 mins
total:
1 hr 5 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450 degrees F for 8 minutes. Remove the foil; bake 3 minutes longer. Reduce heat to 350 degrees F.

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  • Place pears in pastry shell. In a bowl, combine sugar, flour and nutmeg. Whisk in eggs, 1/4 cup cream, butter, lemon peel and vanilla. Pour over pears.

  • 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. Serve with pie.

Nutrition Facts

602 calories; protein 5.9g; carbohydrates 71.6g; fat 34.2g; cholesterol 136.7mg; sodium 250.2mg. Full Nutrition
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Reviews (16)

Rating: 5 stars
11/24/2006
Made this for Thanksgiving...it was a huge hit!! Sweet but not too sweet. Kind of tasted like creme brulee with pears. LOVED it. I used red pears and sliced them. Read More
(11)
Rating: 5 stars
11/15/2007
Excellent and so easy to make. Absolutely delicious. I added a bit more nutmeg, but otherwise followed the recipe. Yum! Read More
(6)
Rating: 5 stars
08/26/2007
This is GREAT!!!! It was wonderful and I even forgot to put the butter in! (left it in the microwave...) I cannot wait to make it with butter. If it is wonderful without the butter, I can't imagine what it will be like when I use the butter. This one is really a keeper! Read More
(6)
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Rating: 3 stars
11/30/2007
I used 3 Bartlett pears and 1 tsp. pumpkin pie spice in place of the nutmeg. I covered the top of the pie with foil as it was starting to brown, and baked it another 20 minutes until the center only wiggled very slightly. I let the pie cool overnight, and when I cut into it the next day it was pretty messy. It seems the custard was not completely set in the bottom/middle of the pie, and ran out over the rest. Let me tell you, nothing is more disappointing then having a beautiful pie that you can't serve to anyone. If I make this again, I am going to add at least one more egg to help it hold together. It had a slight floury taste to it-I kind of felt like I was eating raw batter. Maybe I need to extend the cooking time even more... I'll keep playing with it because the pear flavor was so great and I like the concept. Read More
(5)
Rating: 5 stars
09/11/2007
I got a load of japanese pears from a co-worker, so I decided to try this. I'm glad I did, my family liked it and so did I. I'm not sure if I did something wrong, or if it's supposed to get brown and a little crunchy on top? I checked it after 20 minutes and I thought it was burning so I took it out. After testing it with a knife, however, it wasn't done inside. I cooked it some more, but the top wasn't as pretty as the picture with the recipe. Read More
(5)
Rating: 5 stars
04/05/2010
This pie is delicious! I cut back on the sugar to about 2/3 C. The sweetness of the pears makes up for it. I took this pie to a dinner party and everyone loved it. There was enough custard for two pies, so I froze one. I wrapped it in foil first and then put it in a zip lock bag. A couple months later, it was just as delicious. Enjoy!! Read More
(3)
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Rating: 4 stars
07/28/2010
I would rate this a 5, but changed it so I can't. My changes were I used Splenda in place of the sugar because my hubby is diabetic. I also sprinkled the top with chopped pecans. This pie is really good. I had no problems at all with it and will make again. Read More
(3)
Rating: 5 stars
09/10/2007
This was amazing! Guests (one a chef) said it was the best pie they had had in a long time. They were surprised that pears could taste so good in a pie. Def would make again- a must try! Read More
(3)
Rating: 5 stars
12/10/2009
Loved this pie! I was looking for a way to use up some pears & this is a great way to do it. Followed the recipe as stated except I didn't have heavy duty foil, just used regular & it turned out fine. Read More
(2)