Clinton's childhood favorite!
step-by-step directions

Grandma Kelly's Pear Crunch Pie

  • ½ cup sweetened coconut
  • .
  • ½ cup light brown sugar
  • 1/3 cup flour
  • Hearty pinch of salt
  • ¾ cup cup of pear juice (not pear nectar)
  • ¾ cup whole milk
  • ½ teaspoon vanilla extract
  • 2 tablespoon butter
  • 8 ounce heavy cream
  • 1 teaspoon confectioners sugar
  • dash of vanilla extract
  • .
  • .
  • cinnamon for dusting
step-by-step directions
  • FOR THE CRUST: Combine all ingredients and bake at 350 degrees F on cookie sheet until golden brown (about 40-45 minutes).  Check frequently to prevent edges from burning.
  • FOR THE FILLING: Combine all ingredients in saucepan over medium heat and bring to a boil. 
  • In large bowl, beat 2 eggs.  Add heated mixture to eggs, little by little to temper the eggs.  Once eggs are tempered, transfer mixture back to saucepan.  Add 2 tablespoons of butter and ½ teaspoon of vanilla extract and return to a boil (approximately 1 minute). Pour warm mixture into prepared pie shell and chill in the refrigerator.  
  • FOR THE WHIPPED CREAM: Whip the heavy cream with the confectioners sugar and vanilla until it stiffens to whipped cream.  Before serving, top with the whipped cream.  
  • TO GARNISH: Top with 6 pear halves and dust with cinnamon. NOTE:  If pears aren’t ripe enough, use canned pears or poach  pears in a simple syrup of equal parts sugar and water.
Similar categories: Desserts Courses & Meals French Cuisine
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