Pear Custard Pie
This gluten-free pear custard pie is a baked dessert featuring a rich, creamy custard filling made with fresh pears and a touch of ginger. This crustless, gluten-free version is made with pears that are sliced and arranged in the dish before the custard batter is poured over them and baked until golden brown and set.
Let’s make a luscious Pear Crustless Custard Pie! This Gluten-free pear dessert is a crustless pear pie made with fresh pears, honey, a custard filling, and a touch of ginger. It’s not too heavy, full of pear flavor, and is quick to make. Pears are delicious and easy to cook with any time of year!
Here are 5 pear secrets to making the best pear custard pie:
- You can make it gluten-free and it’s delicious
- Great way to use up ripe pears sitting on the counter.
- You can use canned pears if you wish (just make sure patted and dry).
- Ginger is the secret ingredient – but you can also use a pop of cardamom!
- No pie crust – quick to make (no rolling out the dough).
What is a Pear Custard Pie?
A delicious pear custard pie is an old-fashioned dessert with a refreshing change from the more typical apple desserts. This gluten-free pear pie recipe is so easy to make (no rolling out a pie crust). It’s a creamy custard pie that has quickly become our family favorite. You can also use canned pears if you don’t have fresh pears sitting on the counter. Delicious served with this chicken, rice, and cheddar biscuits – yum!
Ingredients needed to make a pear custard pie
- Bosc pears: or any pear that is ripe and juicy!
- Avocado oil
- Coconut sugar
- Almond meal: this makes the recipe gluten-free!
- Kosher salt
- Raw honey
- Eggs
- Coconut cream (not coconut milk)
- Vanilla extract
- Ground ginger
- Cinnamon
- Cardamom (optional)
- Heavy cream (for serving)
How to make a gluten-free pear pie
- Preheat oven to 350 degrees.
- Beat together: In medium bowl, beat together eggs, avocado oil, coconut sugar, almond meal, honey, vanilla, salt, coconut cream, ground ginger, and cinnamon. Set aside.
- Slice the pears lengthwise into 8-10 slices. Place in spiral pattern at the bottom of an oiled (or sprayed) pie dish.
- Pour the batter evenly over the pears.
- Bake in the oven for 35-42 minutes.
- Remove from oven and allow to cool for about 10 minutes.
- Serve with whipped cream or vanilla ice cream, and a pinch of salt to bring out the flavor.
Tips and substitutions:
- Quick and easy, the hard part is slicing the pear (and that is actually easy!). To slice the pears you need to use a good paring knife. A paring knife is a small kitchen knife used to cute fruits and veggies. It’s good for smaller, or delicate tasks, like peeling a piece of fruit (where a larger knife would be hard to handle, or get in the way).
- What kind of pears do you use? For pear custard pie, use firm and ripe pears, like Bosc, Barlett, or Anjou pears.
- Peeling pears: Optional to peel the pear. Either way, the pie is delish!
- You can also use canned whole pears, but make sure they are rinsed and drained. You can pat them dry. Slice them like you would a fresh pear. See the photos.
- Optional to add cardamom (we love this spice). You can also add a hint of fresh lemon or orange zest.
- Don’t forget to spray the pan, because it will be tricky getting the pie out. We forgot to spray it the first time we made this recipe – oops. A little sticky.
- Serving: Best served warm with whipped cream or vanilla ice cream.
- Store in the fridge (since it has custard) covered well. Stores up to 3-4 days in the fridge.
Serving
This pie is best served warm with vanilla ice cream or whipped cream. But it’s soft and creamy and delicious enough to serve on its own, too (which is the way we love it. Make up a pot of Chili Chili Bang Bang, Buttermilk Cheese Scones, and an Orange Juice Green Salad–with this dessert, you have the ultimate fall dinnner!
More pear recipes you may want to try:
Since I love to bake, I usually still find the time (and the enjoyment!) to throw something in the oven for dessert – even if it’s just brownies, cookies or a simple cobbler. Oh, and if you’re a pear lover, maybe try this Pear Puff Pastry Dessert (yum), or Cardamom Pear Blueberry Crisp (wow). We also love this Pear and Raspberry Tart [Taste and Tell].
Get the Recipe:
Pear Custard Pie (Crustless)
Ingredients
- 3 Bosc pears, sliced, optional to peel
- ½ cup avocado oil
- ⅓ cup coconut sugar
- ⅓ cup almond meal
- ¼ tsp kosher salt, plus a pinch
- ¼ cup raw honey
- 3 large eggs
- ⅓ cup coconut cream, (not coconut milk)
- 1 tsp vanilla
- ½ tsp ground ginger
- 1 ½ tsp cinnamon
- heavy cream for whipping, optional for topping
Equipment
- 8" pie plate
Instructions
- Preheat oven to 350 degrees.
- In medium bowl, beat together eggs, avocado oil, coconut sugar, almond meal, honey, vanilla, salt, coconut cream, ground ginger, and cinnamon. Set aside.
- Slice pear lengthwise into 8-10 slices. Optional to peel the pears. Place the slices in a spiral pattern at the bottom of an oiled (or sprayed) pie dish. Pour batter over the pears, then place in oven for 35-42 minutes.
- Remove from oven, and serve with whipped cream or vanilla ice cream, and a pinch of salt to bring out the flavor.
Notes
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
