The countdown has begun. Thanksgiving is nigh. All the food magazines are brimming with their annual holiday menus and meal planning tips. Who am I to stray?
This month will be all about the foodiest holiday of the year. Everyone loves Thanksgiving. As far as I know. And what’s not to like, really? We all get together with our families and share the preparation and eating of a wonderful meal. And what’s more? It’s the kick-off to the holiday season! Sweet! (Actually, around here November 17th is the kick-off for us—it’s my birthday, so we consider that the first holiday!)
I’m a lover of all the Thanksgiving comestibles, but truthfully, it’s the dessert that I crave. And like most folks, we have dessert traditions in our family. Today I shall reveal the first (and my favorite, by far)—the Pear Custard Pie. I’m totally serious when I say that I could eat a whole one myself. And have nearly done so. ON Thanksgiving, even. Yes, full belly and all, I can still make a serious dent in this pie. This is why I can only make it once a year. If I allowed myself to have it more, I’d be a house.
It’s easy as pie (har!) to make and the flavors and textures work so well together. It’s creamy, vanillay, custardy, fruity and also chocolatey. All in a pie shell.
Try it out and let me know what you think!
Pear Custard Pie
A Thanksgiving must-have!
for the PIE:
1 tablespoon butter
2 large eggs
3 lg. ripe pears (Barlett or Anjou) peeled, cored, cut into wedges
2 large egg yolks
1/4 cup sugar
1 teaspoon vanilla
1 cup heavy cream
1 9â€ store-bought pie shell (of course, you can always make your own, but for some reason, I actually prefer the frozen one with this pie)
for the GLAZE:
1 oz bitter-sweet chocolate or semi-sweet (depending on your personal cocoa preference)
1 tablespoon butter
1. Pre-heat oven to 375 degrees.
2. Heat butter in large skillet and add pears. Cook turning once until edges are barely golden – about 5 min.
3. In a medium bowl, whisk the eggs, yolks, sugar and vanilla. Gradually whisk in the cream.
4. Arrange in pears in the bottom of pie shell and pour egg mixture over the pears. Bake until golden brown and firm to the touch – about 25 min.
5. Cool completely, drizzle chocolate on later:
Melt the chocolate and butter in a double boiler and drizzle with a fork over the pie. Add as much or as little of the chocolate drizzle as you like and you’re done!
Need help solving your baffling baking questions? I suggest asking Rose. She’s the go-to guru.