Creamy Pear Pie Recipe With a Toasted Coconut Crust: This Will Be Your New Favorite Pie Recipe by Donna John
This is my all-time favorite pie. Well, it's in the top two (can't forget my grandma's pecan pie). When I made this creamy pear pie recipe last, the recipe card was in such bad shape I almost had trouble reading it. To safeguard this incredible pie recipe, I'm sharing it with you. You. Are. Welcome. It's out of this world good.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes plus time to chill
Servings: Makes 1 pie
- 1/2 cup brown sugar
- 1/3 cup flour
- 3/4 cup pear juice (from a 16-ounce can pears in heavy syrup)
- 3/4 cup milk
- 2 eggs
- 2 tablespoons butter
- 1/2 teaspoon vanilla
- pear slices (from the drained 16-ounce can of pears in heavy syrup)
- cinnamon-sugar (1/4 cup sugar mixed with 1 teaspoon ground cinnamon)
- whipped cream
Here's how to make it:
To make the crust, combine all the crust ingredients in a baking pan.
Bake in a preheated 400-degree F oven for about 15 minutes, stirring a couple times to distribute the butter.
When golden, remove from the oven.
Pour into a pie plate.
Press into the bottom and up the sides. Set aside.
To make the filing, in a saucepot combine the brown sugar and flour. Whisk to combine. Whisk in the pear juice and milk. Cook over medium heat until it thickens and comes to a boil. Beat the eggs in a bowl. Remove about a 1/2 cup of the filling and stir it into the eggs to temper them. Pour the eggs back into the saucepot and boil about 1 minute.
Turn off the heat and add the butter and vanilla. Stir until blended.
Pour the filling into the crust.
Refrigerate until chilled.
To serve, dip the reserved pear slices into the cinnamon-sugar. Cut the pie into slices, place a couple pears on each slice and add a dollop of whipped cream.
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