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Pear Cream Pie

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Pear Cream Pie
  • Prep Time 60 min
  • Total Time 5 hr 20 min
  • Servings 8
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Cooked pears get paired with a creamy filling in this prize-winning lattice-topped pie.

Ingredients

Crust

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box

Fruit Filling

5
cups sliced peeled pears
3/4
teaspoon lemon juice
3/4
cup sugar
1 1/4
cups water

Cream Filling

3
egg yolks
1
cup sugar
3
tablespoons cornstarch
1/4
teaspoon salt
1 1/4
cups milk
3/4
cup evaporated milk (from 12-oz can)
1 1/2
teaspoons vanilla
1/4
cup butter, cut into small pieces

Topping

1
cup whipping cream
1/4
cup sugar
1/2
teaspoon vanilla

Directions

  • 1 Heat oven to 450°F. Place 1 pie crust in 9-inch glass pie plate as directed on box for One-Crust Baked Shell. Bake 9 to 11 minutes or until light brown.
  • 2 Cut second crust into 1/2-inch-wide strips. Line large cookie sheet with cooking parchment paper. On cookie sheet, weave strips together to make lattice design; trim to fit top of pie. Bake 7 to 8 minutes or until golden brown.
  • 3 Meanwhile, place pears in large saucepan; sprinkle with lemon juice. Add 3/4 cup sugar and the water. Cook over medium heat until pears are tender and almost all liquid has evaporated. Cool slightly while cooking cream filling.
  • 4 In medium saucepan, beat egg yolks with whisk or fork. Stir in 1 cup sugar. Add cornstarch and salt; mix well. Stir in 1 1/4 cups milk, the evaporated milk and 1 1/2 teaspoons vanilla until blended. Stir in butter. Cook and stir over medium heat until thick and bubbly.
  • 5 Spread fruit filling in cooled baked shell. Spread cream filling over top. Carefully slide lattice top onto pie. Cool; refrigerate 4 hours or until filling is set.
  • 6 In chilled medium bowl, beat all topping ingredients with electric mixer on high speed until stiff peaks form (do not overbeat). Pipe whipped cream around edge of pie, or garnish as desired. Store covered in refrigerator.
Tips  

Use a pastry cutter (also called a pastry wheel) to cut the lattice strips for a special touch.

Bill Blake of Star City, Arkansas, won the Pillsbury™ Refrigerated Pie Crusts Pie Baking Championship at the 2009 Arkansas State Fair with this recipe.

Nutrition Information 
No nutrition information available for this recipe
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