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Author Notes: Sometimes I open the fridge and start improvising with the ingredients and/or leftovers I happen to find. I don’t like to throw away food so I am very creative with my everyday cooking. I can humbly say most of the time the outcome of my experiments are pretty good. I got the inspiration to make this dessert when one day about one year ago, I looked at a large fruit bowl I have in my kitchen and had about 8 ripe green bartlett pears. What had happened was that I bought a box of these pears at Costco on an impulse the week before without realizing my family and I wouldn’t be able to eat all of them before they spoiled. So I started skimming through my collection of food magazines and books and found a pear pie in an edition of Everyday Food. I read the recipe and made my own version with the ingredients I had at hand. The outcome was this delicious pear custard pie. I called it Pear Bliss because it is so light and I couldn’t figure out how to describe it because it is neither a cake, custard, flan or pie by definition, texture or appearance. It is easy and fast to make. For a more decadent version make it “a la mode” with a scoop of vanilla ice cream and caramel syrup on top. —foodielady
- 1/4 cup butter (melted), plus some for pie dish
- 1/2 cup granulated sugar
- 1/3 cup unbleached all-purpose flour
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 3/4 cup evaporated milk
- 3 Bartlett, Comice or D'Anjou Pears, quartered and cored
- confectioner's sugar for dusting
- Pre-heat oven at 350º f. Butter 9 inch pie dish (I use a glass Pyrex round 9” pie dish)
- In a blender, process melted butter, granulated sugar, flour, vanilla extract, eggs and evaporated milk until completely blended.
- Slice pears about 1/4 inch thick lengthwise.
- Arrange sliced pears in greased pie dish in a circular pattern. Once finished arranging the pear slices, press down with the palm of your hand to level.
- Pour batter over pears and place in oven for 50 minutes.
- Let cool and sprinkle with powdered sugar. Enjoy!
- This recipe was entered in the contest for Your Best Pears