Pear Crunch Pie

Clinton Kelly
Servings: 8
30 to 60 min

This pie is a favorite of Clinton's and soon it will be one of yours as well.

  • Ingredients
  • step-by-step directions
Pear Crunch Pie
  • 1 stick of butter
  • 1/4 cup light brown sugar
  • 1 cup flour
  • 1/2 cup sweetened coconut
  • 1/2 light brown sugar
  • 1/3 cup flour
  • hearty pinch of salt
  • 3/4 cup pear juice (not pear nectar)
  • 3/4 cup whole milk
  • 2 Egg
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons butter
  • 8 ounces heavy cream
  • 1 teaspoon confectioners’ sugar
  • dash of vanilla extract
  • 6 slices canned pear
  • cinnamon, for dusting
  • For Crust: Combine all ingredients and bake at 350°F on cookie sheet until golden brown (about 40-45 minutes).  Check frequently to prevent edges from burning.  Allow to cool then press into a pie plate, covering the bottom and sides evenly.  Crust should be crumbly when complete.
  • For Filling: Combine the first 5 ingredients in a 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 1/2 teaspoon of vanilla extract and return to a boil (approximately 1 minute). Pour warm mixture into prepared pie shell and chill in the refrigerator.
  • Before serving, whip heavy cream with a teaspoon of confectioner's sugar until medium stiff peaks form. Whip in the vanilla extract. Dollop onto sliced pie when ready to serve. Top with 6 pear slices and dust with cinnamon.
  • If pears aren’t ripe enough, use canned pears or poach  pears in a simple syrup of equal parts sugar & water.
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