Pear Cream Pie

Name: Pear Cream Pie
Prep time: 1 h 20 min
Total time: 5 h 20 min
Yield: 8
Ingredients: 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box; 5 cups sliced peeled fresh pears; 3/4 cup sugar; 3/4 teaspoon fruit protector (ascorbic acid); 1 1/4 cups water; 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; 1 cup whipping cream; 1/4 cup sugar; 1/2 teaspoon vanilla

28 Ratings

3 Reviews

0 Questions

Prep 1 hr 20 min
Total 5 hr 20 min
Ingredients 16
Servings 8

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.

By Pillsbury Kitchens

Updated January 19, 2010

Make With

Pillsbury Pie Crust

Ingredients

Crust

1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), 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

Steps

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.