Creamy Pear Pie Recipe With a Toasted Coconut Crust Tastes Like Fall 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. Why not try it this Thanksgiving?

To make this creamy pear pie recipe you need butter, brown sugar, shredded coconut, flour, pear juice (from a can of pears), milk, eggs and vanilla. For serving, have some cinnamon-sugar and whipped cream ready to go. After baking the crust ingredients until golden and pressing into a pie plate, you cook the simple filling on the stovetop. The pie needs to chill before being cut and served. To serve, the reserved canned pears are rolled in cinnamon-sugar and put on top of each individual piece, then dollop with whipped cream.

Trust me, this is one dessert recipe you want to try. This pie screams fall and is perfect for dessert any night of the week or on your Thanksgiving dessert table.

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Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes plus time to chill 
Servings: 8 (makes 1 pie)

Ingredients

Crust

• 1/2 cup (1 stick) butter, cut up
• 1/4 cup brown sugar
• 1/2 cup shredded coconut
• 1 cup flour

Filling

• 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

For Serving

• pear slices (from the drained 16-ounce can of pears in heavy syrup)
• cinnamon-sugar (1/4 cup granulated sugar mixed with 1 teaspoon ground cinnamon)
• whipped cream

Helpful Products

• Measuring Cups
• Measuring Spoons
• Whisk
• Saucepot
• 13x9-inch Baking Pan
• Pie Plate

Recipe Notes

• Watch the crust closely while it bakes. It can burn easily (I've done this quite often!).

• You can decorate the pie when it's whole instead of doing individual slices.

• Store the pie covered in the refrigerator.

Here's how to make it:

1. To make the crust, combine all the crust ingredients in a baking pan.
   
2. Bake in a preheated 400-degree F oven for about 15 minutes, stirring a couple times to distribute the butter.
   
3. When golden, remove from the oven.
   
4. Pour into a pie plate.
   
5. Press into the bottom and up the sides. Set aside.
   
6. 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.
   
7. Turn off the heat and add the butter and vanilla. Stir until blended.
   
   
8. Pour the filling into the crust.
   
   
9. Refrigerate until chilled.
   
10. 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.
    
    

Nutrition Facts Per Serving

Calories: 292

Total Fat: 14.9g

Saturated Fat: 9.4g

Cholesterol: 73mg

Sodium: 119mg

Total Carbohydrate: 35.4g

Dietary Fiber: 1g

Total Sugars: 18.8g

Protein: 4.8g

Vitamin D: 12mcg

Calcium: 51mg

Iron: 2mg

Potassium: 90mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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