Pear Custard Pie

One of my girl friends from college, Kris, is famous for her Pear Custard Pie. She has made it many times for our girls’ nights and has passed out the recipe among our group. I’ve made it 4 or 5 times over the last few years but it was not gluten or sugar free. When I had a few very ripe pears in the fruit basket that I needed to use I decided it was time to adapt her recipe.

I kept this pie crustless but it is delicious with a crust as well. I’ve made it both ways. If you want to use a crust here is the recipe I use a lot. It is a press in crust. Just press it in the pan, poke it with a fork, and bake as directed in the Pecan Pie Tart recipe. Then add the pears and custard and bake again using the instructions for this recipe.

Without a crust it is as easy as peeling and sliced the pears, mixing the ingredients in a blender and pouring them over the pears. It takes about 10 minutes to prep. Even with the pears this is still only 10 net carbs per serving. For my Trim Healthy Mama friends this would be an S Helper since it has a non-S fruit. I think it’s worth the splurge of a few extra carbs.

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Pear Custard Pie

Prep Time

15 mins

Cook Time

45 mins

Total Time

1 hr

 

Servings: 8 slices

Author: Taryn

Ingredients

• 3 very ripe pears peeled and sliced
• 3 eggs
• 4 tbsp butter softened
• 1/2 cup Trim Healthy Mama Gentle Sweet or my sweetener blend
• 1 tbsp vanilla
• 1/4 cup almond flour

Instructions

1. Preheat oven to 350.
2. Grease a pie plate. Put the peeled and sliced pears in the bottom.
3. Combine the rest of the ingredients in a blender and blend until smooth. Pour the custard over the pears.
4. Bake for 35-45 minutes until the center isn't jiggly and the pie is golden brown. Cool completely and then chill in the fridge for a few hours before serving.

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