Pear-and-Almond Custard Pie

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 268
  • Calories from fat: 28%
  • Fat: 8.3g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 2.1g
  • Protein: 4.6g
  • Carbohydrate: 45.5g
  • Fiber: 3.3g
  • Cholesterol: 57mg
  • Iron: 1.5mg
  • Sodium: 143mg
  • Calcium: 63mg


  • 1 (9-inch) Pastry Crust
  • 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


  1. Prepare and bake the Pastry Crust in a 9-inch pie plate. Cool crust completely on a wire rack.
  2. Preheat oven to 400°.
  3. 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.
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