Pear Cream Pie

A creamy filling surrounds cooked pears in this delicious pie that was the blue-ribbon winner at the Arkansas State Fair, and the national pie winner in 2009.

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Servings 8

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( 28 ) Ratings

28 Ratings

5 Stars 12%

4 Stars

3 Stars 22%

2 Stars 28%

1 Stars 12%

Member Reviews ( 3 )

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State Fair Pie Competition 2009

Bill Blake

Star City, Arkansas

ingredients 16
Prep Time 1 hr 20 min
Total Time 5 hr 20 min

Ingredients

Crust

1: box Pillsbury® refrigerated pie crusts, softened as directed on box

Fruit Filling

5: cups sliced peeled fresh pears

3/4: cup sugar

3/4: teaspoon fruit protector (ascorbic acid)

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

1 1/2: teaspoons vanilla

4: tablespoons butter, cut into small pieces

Topping

1: cup whipping cream

1/4: cup sugar

1/2: teaspoon vanilla

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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 To make lattice top, cut second crust into 1/2-inch-wide strips with pastry cutter. Line large cookie sheet with parchment. Weave strips together to make lattice design; trim to fit top of pie. Bake 7 to 8 minutes or until golden brown.
3 Meanwhile, in large saucepan, place pears, 3/4 cup sugar, the fruit protector and water. Cook over medium heat until pears are tender and almost all liquid has evaporated. Cool slightly while cooking filling.
4 In medium saucepan, place egg yolks; beat with whisk or fork to blend. 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 over medium heat, stirring constantly, until thick and bubbly. Spread pears in cooled baked shell. Spread cream filling over pears. Carefully slide lattice top onto pie. Cool; refrigerate 4 hours or until filling is set.
5 In chilled small bowl, beat all topping ingredients with electric mixer on high speed until stiff peaks form (Do not overbeat.) Decorate top of pie with whipped cream as desired. Serve with any remaining whipped cream. Store covered in refrigerator.

EXPERT TIPS

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Expert Tips

Bill Blake of Star City, Arkansas, placed 1st with this recipe at the Pillsbury Refrigerated Pie Crust Pie Baking Championship, 2009 Arkansas State Fair.

For a special touch of added flavor, sprinkle a small pinch of nutmeg over the whipped cream just before serving.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 680
Calories from Fat: 270),

% Daily Value

Total Fat: 30g; 30%
(Saturated Fat 16g, 16% Trans Fat 1/2g 1/2% ),
Cholesterol: 135mg; 135%;
Sodium: 450mg; 450%;
Total Carbohydrate: 96g; 96%
(Dietary Fiber 3g 3% Sugars 64g 64% ),
Protein: 5g; 5%

% Daily Value*:

Vitamin A: 15%;
Vitamin C: 4%;
Calcium: 15%;
Iron: 2%;

Exchanges:

2 Starch; 1/2 Fruit; 4 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 6 Fat;

Carbohydrate Choices:

6 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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SUNWALKER5

report Posted Dec. 26, 2010 4:32 PM

I OMITTED WHOLE MILK,USED DILUTED FAT FREE EVAP. MILK & WHOLE EVAP.SKIM MILK. I ALSO SUBSTITUTED HALF SUGAR FOR SPLENDA. IT WAS SO TASTY I FORGOT ABOUT THAT WHIPPED CREAM! MY PEARS ARE AN OLD VARIETY FROM N.CAROLINA THAT STAY ROCK HARD & MOST USE FOR PRESERVES.WHAT A GREAT NEW USE!

pturtle123

report Posted Oct. 1, 2010 8:41 PM

The Pie was Good. I would make it again but it wouldn't be my first choice. Everyone enjoyed it. If you wants something different then an apple, or cherry pie try it.

hlp118

report Posted Jan. 27, 2010 8:21 AM

Pie is beautiful, different but slightly sweet for my taste - the cream overpowers flavor of the pears...I did send the pie into work and a few people loved it and asked to get copy of this recipe - so, you never know!