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Pear Cream Pie

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  • Prep 60 min
  • Total 5 hr 20 min
  • Servings 8
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Cooked pears get paired with a creamy filling in this prize-winning lattice-topped pie.
Created Apr 25, 2018
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Ingredients

  • 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
  • 5 cups sliced peeled pears
  • 3/4 teaspoon lemon juice
  • 3/4 cup sugar
  • 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
  • 1/4 cup butter, cut into small pieces
  • 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
    Cut second crust into 1/2-inch-wide strips. Line large baking sheet with cooking parchment paper. On baking sheet, weave strips together to make lattice design; trim to fit top of pie. Bake 7 to 8 minutes or until golden brown.
  •  
    3
    Meanwhile, place pears in large saucepan; sprinkle with lemon juice. Add 3/4 cup sugar and the water. Cook over medium heat until pears are tender and almost all liquid has evaporated. Cool slightly while cooking cream filling.
  •  
    4
    In medium saucepan, beat egg yolks with whisk or fork. 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 and stir over medium heat until thick and bubbly.
  •  
    5
    Spread fruit filling in cooled baked shell. Spread cream filling over top. Carefully slide lattice top onto pie. Cool; refrigerate 4 hours or until filling is set.
  •  
    6
    In chilled medium bowl, beat all topping ingredients with electric mixer on high speed until stiff peaks form (do not overbeat). Pipe whipped cream around edge of pie, or garnish as desired. Store covered in refrigerator.

Expert Tips

  • Tip 1
    Sweet Success Tip Use a pastry cutter (also called a pastry wheel) to cut the lattice strips for a special touch.
  • Tip 2
    Bill Blake of Star City, Arkansas, won the Pillsbury™ Refrigerated Pie Crusts Pie Baking Championship at the 2009 Arkansas State Fair with this recipe.

Nutrition Information

539.4 Calories, 21.5g Total Fat, 5.1g Protein, 84.8g Total Carbs, 65.2g Sugars

Nutrition Facts

Serving Size: 8
Calories
539.4
Total Fat
21.5g
Saturated Fat
11.9g
Trans Fat
0.5g
Cholesterol
76.1mg
Sodium
274mg
Total Carbs
84.8g
Dietary Fiber
2.7g
Sugars
65.2g
Protein
5.1g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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