Pear Custard Pie

This pie has been our favorite dessert in our home for over 20-some years.  It has become my signature pie and most requested dessert during the holidays.  The light and not-too-sweet pie is best to consume while it is still warm.

Ingredients:

1   9"Deep dish frozen pie crust
1  can of 15 oz. LITE halves pears in light syrup
2   Eggs
1/3  cup sugar
3/4  cup Heavy whipping Cream
1  TBSP milk
1  TBSP vanilla extract
1  TBSP Flour


Steps:

Preheat oven at 350 degrees F.

1. Mix eggs with sugar until creamy.
2. Add in cream, milk, and extract, lightly mix well.
3. Add flour into the cream mixture and stir lightly a couple times with a fork until smooth. Do not over mix at this point.
4. Drain and discard juice from canned pears.  Cut pears into slices.
5. Use a fork to pierce some holes thru the pie crust.
6. Arrange sliced pears evenly on the pie crust and pour in the cream mixture
7. Bake at 350 F for 50 - 60 minutes.
8. Insert a wooden stick into a cooked pie. Pie is cooked when the pulled-out-stick is clear.
9.  Let the pie cool down for 20 minutes before slicing to get a clean slice. 

Tips:

1. Do not over mix flour as it acts as a thickening agent. Over mixing will cause the cream mixture to become liquidy and fail to solidify into the custard.

2.  Bake immediately after pears and cream mixture is in the pie crust. A soggy pie crust bottom will result if you delay baking it right away.

3. A pint of heavy cream can make two pies.

4.  It is easier to transport and avoid spills by placing the pie on a baking sheet or cooling rack to bake in the oven.