Pear Custard Pie Recipe
- 1 (9 inch) unbaked pastry shell
- 4 1/2 cups cubed peeled ripe pears
- 1 cup sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon ground nutmeg
- 2 eggs
- 1 cup whipping cream, divided
- 1/4 cup butter or margarine, melted
- 1 teaspoon grated lemon peel
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450 degrees F for 8 minutes. Remove the foil; bake 3 minutes longer. Reduce heat to 350 degrees F.
- Place pears in pastry shell. In a bowl, combine sugar, flour and nutmeg. Whisk in eggs, 1/4 cup cream, butter, lemon peel and vanilla. Pour over pears.
- Cover edges loosely with foil. bake for 50 minutes or until filling is just set (mixture will jiggle). Cool on a wire rack for 1 hour. Cover and refrigerate until serving. In a bowl, whip the remaining cream with cinnamon. Serve with pie.
