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Pear Custard Pie Recipe

Pear Custard Pie Recipe

By What’s Baking

A delicate dessert of tender pears nestled in creamy vanilla custard, baked to golden perfection in a buttery crust that balances fruity sweetness with rich, silky texture.
Difficulty:
Beginner
Prep Time:
25 mins
Cook Time:
45 mins
Serves:
1 pie (8 slices)
Overhead shot of a golden-brown Pear Custard Pie with sliced pears arranged in a beautiful pattern, their caramelized edges peeking through the custard's perfectly set surface. Captured in soft natural light streaming through a kitchen window, the pie rests on a weathered wooden board dusted with cinnamon. A cross-section slice reveals the luscious vanilla-flecked custard gently embracing tender pear slices, with the flaky, buttery crust providing a perfect contrast. A small pitcher of cream and a scattered arrangement of fresh pears with green leaves frame the composition, emphasizing the rustic elegance of this seasonal dessert.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">1 unbaked 23cm pie crust (homemade or store-bought)</li><li class="ingredients-single-item">3 ripe pears (Bosc or Anjou recommended)</li><li class="ingredients-single-item">3 large eggs</li><li class="ingredients-single-item">200ml heavy cream</li><li class="ingredients-single-item">120g granulated sugar</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">30g unsalted butter, melted</li><li class="ingredients-single-item">35g all-purpose flour</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">¼ tsp ground cinnamon</li><li class="ingredients-single-item">1 tbsp demerara sugar (optional, for sprinkling)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Mixing bowls</li><li class="equipment-single-item">Whisk</li></ul>
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Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C (350°F). If using a homemade pie crust, roll it out and arrange it in your 23cm pie dish. Crimp the edges decoratively and place in the refrigerator while preparing the filling. Chilling the crust helps prevent shrinkage during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Peel, core, and slice the pears into 5-7mm thick slices. If your pears are very ripe and juicy, place them on paper towels for a few minutes to absorb excess moisture, which would prevent your custard from setting properly.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a large bowl, whisk together the eggs, heavy cream, granulated sugar, vanilla extract, and melted butter until well combined. The melted butter adds richness and helps create a velvety texture in the custard.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the flour, salt, and cinnamon to the wet ingredients and whisk until completely smooth with no lumps. The flour helps stabilize the custard, ensuring it sets properly without separating during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Arrange the pear slices in the chilled pie crust. You can create a spiral pattern starting from the outside and working your way in, or simply arrange them in an even layer. Leave a small gap between slices to allow the custard to flow between them.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Slowly pour the custard mixture over the arranged pears, ensuring it fills the spaces between fruit pieces. The pears will float slightly - this is normal! If using, sprinkle the demerara sugar over the top for a delicate crunch and caramelized finish.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Place the pie in the preheated oven and bake for 45-50 minutes, or until the custard is set with just a slight wobble in the center and the crust is golden brown. If the crust edges start browning too quickly, cover them with foil or a pie shield after about 25 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Remove from the oven and allow to cool completely on a wire rack for at least 2 hours before slicing. The custard will continue to set as it cools, giving you clean, beautiful slices. This pie is delicious served at room temperature or slightly chilled with a dollop of whipped cream.</li></ol>

Nutrition Facts (per serving)

🍽️ Serving Size: 1 slice
🔥 Calories: 315 calories
🥑 Fat: 16 g
🧈 Saturated Fat: 9 g
🍞 Carbohydrates: 38 g
🍭 Sugar: 24 g
🍗 Protein: 5 g
🫀 Cholesterol: 115 mg
🧂 Sodium: 180 mg

Chef’s Notes

A few helpful details for making this recipe.

What type of pears work best for a custard pie?

Firm varieties like Bosc or Anjou pears are ideal for custard pies as they hold their shape during baking without becoming mushy. They should be ripe but still somewhat firm. If your pears are very juicy, pat them dry before arranging to prevent a soggy bottom crust.

Why isn't my custard setting properly in fruit pies?

Custard setting issues typically stem from excess moisture in the fruit, underbaking, or incorrect egg-to-liquid ratios. Ensure you're patting fruit dry, baking until the custard has just a slight wobble in the centre (around 45-50 minutes), and following the recipe's exact measurements for eggs and cream.

Can I make a custard pie without blind baking the crust first?

Yes! This type of custard pie doesn't require blind baking, which saves time and effort. The filling and crust bake together, with the flour in the custard helping prevent sogginess. Chilling the crust before adding filling helps maintain structure and prevents shrinkage during baking.

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