Caramelized Pear Custard Pie
This custard pie recipe elevates the simple pear to something heavenly. The pears are lightly caramelized, baked into vanilla custard, then topped with a cinnamon caramel sauce just before serving.
Source: EatingWell Magazine, November/December 2012
Gallery
Ingredients
Directions
Tips
Make Ahead Tip: Refrigerate the crust (Step 1) for up to 2 days or freeze for up to 3 months.
Tip: Bake with white whole-wheat flour, made from a special variety of white wheat, and whole-wheat pastry flour, milled from soft wheat and containing less gluten. Both provide the nutritional benefits of whole grains. Find them in large supermarkets, natural-foods stores and online at bobsredmill.com and kingarthurflour.com. Store in the freezer.
Nutrition Facts
Serving Size: 1 slice
Per Serving:
350 calories; protein 7.6g; carbohydrates 53.1g; dietary fiber 4.6g; sugars 30.5g; fat 13g; saturated fat 4.4g; cholesterol 68.4mg; vitamin a iu 395.4IU; vitamin c 3mg; folate 11.1mcg; calcium 135.3mg; iron 3.5mg; magnesium 8.1mg; potassium 282.5mg; sodium 179mg; added sugar 20g.
Exchanges:
1 starch, 1 fruit, 1 ½ other carbohydrate, 2 fat, ½ reduced-fat milk