Pear-and-Almond Custard Pie

Cooking Light
8 servings (serving size: 1 wedge)


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5 firm, ripe Anjou pears (about 2 pounds), peeled and cored
1/2 cup packed brown sugar
1/8 teaspoon salt
2 large eggs
2/3 cup 2% reduced-fat milk
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
2 tablespoons brown sugar
2 tablespoons sliced almonds


Prepare and bake the Pastry Crust in a 9-inch pie plate. Cool crust completely on a wire rack.

Preheat oven to 400°.

Cut pears in half lengthwise; cut each half into 1/8-inch-thick slices, keeping slices in order as they are cut. Arrange pear slices in prepared crust in 2 layers. Combine 1/2 cup brown sugar, salt, and eggs in a bowl; stir well with a whisk. Add milk and extracts; stir well. Pour milk mixture over pears; sprinkle with 2 tablespoons brown sugar and almonds. Place pie plate on a baking sheet. Bake at 400° for 15 minutes. Reduce oven temperature to 350° (do not remove pie from oven); bake an additional 1 hour and 5 minutes or until a knife inserted in center comes out clean. Cool on a wire rack.

Created date

November 1998

Nutritional Information

Calories 268
Caloriesfromfat 28 %
Fat 8.3 g
Satfat 2.1 g
Monofat 3 g
Polyfat 2.1 g
Protein 4.6 g
Carbohydrate 45.5 g
Fiber 3.3 g
Cholesterol 57 mg
Iron 1.5 mg
Sodium 143 mg
Calcium 63 mg