Name: Pear Custard Pie
Prep time: PT20MIN
Cook time: PT55MIN
Yield: 8 servings
Cuisine: Dessert
Ingredients: 1 unbaked 9-inch pie crust, homemade or store-bought; 3 ripe but firm pears (Bartlett, Anjou, or Bosc), peeled, cored, and thinly sliced; 1 tablespoon lemon juice; 3 large eggs, at room temperature; 3/4 cup granulated sugar; 1 cup heavy cream; 1/2 cup whole milk; 2 tablespoons all-purpose flour; 2 teaspoons vanilla extract; 1/4 teaspoon almond extract, optional; 1/2 teaspoon ground cinnamon; 1/8 teaspoon freshly grated nutmeg; 1/4 teaspoon fine sea salt; 1 tablespoon unsalted butter, melted and cooled; 1 tablespoon coarse or turbinado sugar, for topping, optional; 2 tablespoons sliced almonds, for garnish, optional; Powdered sugar, for dusting, optional

Absolutely dreamy. This Pear Custard Pie is all about buttery flakes, juicy pear slices, and a silky vanilla custard that sets with the softest, delicate wobble.

It is the kind of showstopping dessert that takes simple pantry ingredients and turns them into something elegant. No fancy techniques, just reliable steps and a sweetly spiced aroma that fills the kitchen.

Make it for a cozy fall dinner, a holiday table, or any time you want a low-effort dessert that tastes like a bakery classic.

Why You'll Love This Recipe

Silky custard meets juicy pears in every bite
Foolproof method with clear visual cues
Make-ahead friendly for stress-free entertaining
Simple ingredients, bakery-worthy results

Key Ingredients for Pear Custard Pie

See recipe card below for full list of measurements, ingredients, and instructions.

Pears

The star of the pie. Choose ripe but firm pears so they hold their shape and stay pleasantly juicy. Bartlett, Anjou, or Bosc all work beautifully. Peel, core, and slice about 1/4 inch thick for even baking. If your pears are extra sweet, you can slightly reduce the sugar. Canned pears will work in a pinch if well drained and patted dry, though the pie will be a touch softer.

Pie Crust

A flaky 9-inch single crust cradles the custard. Use your favorite homemade crust or a quality store-bought one for speed. Par-baking helps prevent a soggy bottom and keeps the texture crisp. Gluten-free crusts work too, just par-bake a few minutes longer to set the structure.

Eggs

Eggs give the custard its smooth, sliceable structure. Room-temperature eggs whisk more easily and blend without overworking. For a richer custard, swap one whole egg for 2 yolks. Egg substitutes will not set the same way, so they are not recommended for this particular custard.

Heavy Cream

Cream delivers that lush, silky mouthfeel. A mix of heavy cream and whole milk keeps the custard rich but not overly dense. You can use all half-and-half for a lighter option, or full cream for extra decadence. For dairy-free, coconut cream plus almond milk will set, but the flavor will be different.

Sugar and Warm Spices

Granulated sugar sweetens the custard and highlights the pears. A whisper of cinnamon and nutmeg adds cozy warmth without overpowering the fruit. You can swap some or all of the white sugar for light brown sugar to add caramel notes, or try cardamom for a fragrant twist. Pear Custard Pie cooking process

Instructions for Pear Custard Pie

See recipe card below for full list of measurements, ingredients, and instructions.

Preheat and Prepare the Crust

Heat the oven to 375 F. Fit the crust into a 9-inch pie plate, crimp edges, and prick the bottom with a fork. Chill the shell 15 minutes to help prevent shrinking.

Prep the Pears

Toss the sliced pears with lemon juice in a bowl to prevent browning. Sprinkle with a small pinch of the cinnamon and set aside. If the pears are very juicy, pat them dry to reduce excess moisture.

Whisk the Custard

In a large bowl, whisk eggs and sugar until lightly frothy. Whisk in heavy cream, milk, flour, vanilla, almond extract if using, remaining cinnamon, nutmeg, salt, and melted butter until smooth with no flour lumps.

Par-Bake the Crust

Line the chilled crust with parchment and fill with pie weights or dried beans. Bake 12 minutes, then carefully remove the parchment and weights. Return to the oven for 5 to 7 minutes until the bottom looks dry and just starting to color. Reduce oven to 350 F.

Assemble the Pie

Arrange pear slices evenly in the warm crust, slightly fanning them for even coverage. Set the pie plate on a rimmed baking sheet. Slowly pour the custard over the pears, letting it settle into the gaps.

Bake Until Just Set

Bake at 350 F for 40 to 45 minutes, rotating halfway. The edges will be set and lightly puffed while the center has a slight jiggle. A knife inserted 1 inch from the edge should come out clean.

Cool Completely

Transfer to a rack and cool at least 2 hours for clean slices. If you like, sprinkle the top with coarse sugar in the last 10 minutes of baking for sparkle, then garnish with sliced almonds and a dusting of powdered sugar after cooling.

Slice and Serve

Serve slightly warm or chilled. For tidy slices, use a sharp knife and wipe between cuts. Add lightly sweetened whipped cream or a scoop of vanilla ice cream.

Recipe Variations

Maple Cardamom Twist

Swap 1/4 cup of the granulated sugar for pure maple syrup and add 1/4 teaspoon ground cardamom. The maple adds caramel depth while cardamom brings a fragrant, gently floral note.

Gluten-Free Option

Use a gluten-free pie crust and replace the all-purpose flour in the custard with 1 tablespoon cornstarch. Par-bake the crust a few extra minutes to ensure crispness.

Dairy-Free Swap

Use 3/4 cup coconut cream plus 3/4 cup unsweetened almond milk instead of cream and milk. The custard will be slightly softer and carry a light coconut flavor, but it sets nicely.

Almond Crunch Topping

Before baking, sprinkle 2 tablespoons sliced almonds and 1 tablespoon turbinado sugar over the pears. You get a golden, toasty crunch that pairs perfectly with the creamy custard.

Rustic No-Crust Bake

Skip the crust and bake the pears and custard in a buttered 9-inch pie plate or skillet for 30 to 35 minutes at 350 F. It is a lighter, clafoutis-style dessert with all the same cozy flavors.

Serving Suggestions

Serve Pear Custard Pie with softly whipped cream scented with vanilla, or a scoop of vanilla bean ice cream. Add a drizzle of warm caramel sauce for extra indulgence and finish with a sprinkle of toasted almonds and a dusting of powdered sugar. Pair with hot coffee, spiced tea, or a dessert wine like Moscato.

Storage and Reheating

Refrigerate leftovers tightly covered for 3 to 4 days. For the best texture, warm individual slices in a 300 F oven for 8 to 10 minutes or microwave in 15-second bursts until just warm. To freeze, wrap the completely cooled pie or individual slices in plastic, then foil, and freeze up to 2 months. Thaw overnight in the fridge and refresh in a 300 F oven for 10 to 12 minutes to re-crisp the crust.

Frequently Asked Questions About Pear Custard Pie (FAQ)

Q: Can I use canned or jarred pears in Pear Custard Pie?
A: Yes. Drain them very well and pat dry so the custard does not get watery. The texture will be softer than fresh, but still delicious.

Q: Do I need to blind-bake the crust for Pear Custard Pie?
A: A short par-bake helps prevent a soggy bottom and keeps the crust flaky. It is worth the extra few minutes and makes slicing cleaner.

Q: How do I know when the pie is done?
A: The edges should be set and golden while the center has a gentle jiggle. A knife inserted 1 inch from the edge should come out clean. Overbaking can cause cracks.

This Pear Custard Pie is elegant, comforting, and wonderfully simple to make. Give it a try, then come back to leave a rating and a comment to tell me how it turned out in your kitchen.

Pear Custard Pie