Custard pear pie

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two pies sitting on top of a wooden table next to each other with slices cut out

Elegant, beautiful, delicious! And sooooo easy!!! The custard whirrs up in the blender and the entire confection comes together quickly and effortlessly. There are several versions of this around but it seems to have originated with Martha Stewart. Other versions add cinnamon, nutmeg, less egg, additional egg yolks, cardamom, heavy cream, a pie crust (😳?), confectioners sugar on top. Not necessary. Most every version includes peeling the pears which I have never found to be necessary or des

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a pie sitting on top of a wooden table next to a sign that says pear custard pie

This pear custard pie recipe is the 2024 National Pie Championship winner! The pear custard pie is known for its blend of silky, creamy custard and tender, ripe pears. The perfectly flaky crust encases this exquisite filling, delivering a refined balance of sweetness and texture. Check out this custard pie recipe to make a flaky pie crust with a sweet custard filling. Follow along for more easy pie recipes and pear desserts.

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a piece of pie with ice cream on top and the words best ever pear pie above it

Our favorite pie we make EVERY Thanksgiving and Christmas! This Pear Pie is bursting with tender, juicy sweet pears enveloped in a rich and creamy 3-minute custard all topped with a simple, crunchy crumb topping. #dessert #thanksgiving #thanksgivingrecipes #pears #pie #recipe #recipeoftheday #recipeideas #recipeseasy #easyrecipe

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a pie sitting on top of a wooden table

Mix flour and salt together in a bowl. Cut in butter. Add ice water and mix with a fork (add water gradually and stop adding once dough holds together - you don't want the dough dry but you don't want it sticky either). Wrap dough ball in plastic and let it rest 30 minutes at room temperature. Roll out into a 9.5" pie plate, pierce bottom with a fork, and chill in freezer for 15 minutes.

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a white plate topped with a pastry covered in sliced fruit on top of a table

<p>Fresh pears and cheese are a combination that only gets better when baked—heat deepens both of their flavors and binds them more closely to one another. Dorie Greenspan’s choice for this tart, which she serves as a starter at dinner or for lunch with a small salad, is a nutty cheese like Comté or Gruyère. If she can find older Comté or Gruyère, she grabs it—the cheeses get a little more assertive as they age, and she likes that. But younger cheeses, as well as sturdy American or English…

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