Pear Custard Pie
Partridge in a Pear Tree: On the first day of Christmas Camp Chef made for me, a pear custard pie. We left the partridge out of this pear pie—and for good reason. Your guest will dance to a jolly tune after tasting this creamy homemade custard filling.
- 4 slightly firm pears, peeled, cored and thinly sliced
- 1/4 cup butter, melted
- 3 large eggs
- 3/4 cup milk
- 1/4 teaspoon kosher salt
- 1/3 cup sugar (for the custard)
- 1/3 cup all purpose flour
- 2 teaspoons vanilla extract
- 2 teaspoons sugar(for the pears)
- 1 teaspoon nutmeg
- 1 teaspoon cinnamon
- Powdered sugar and cinnamon for topping
Preheat pellet grill to 350 degrees F. Coat cast iron pie pan with cooking spray or butter.
Put pear slices in a medium sized bowl, add 2 teaspoons sugar, 1 teaspoon nutmeg and 1 teaspoon cinnamon, stir until pears are covered.
Arrange pear slices in the bottom of the pan.
Put the melted butter, eggs, milk, salt, sugar, flour and vanilla into a blender, process until smooth.
Pour the batter over the pears. Bake for 40-45 minutes on the upper rack of the pellet grill until custard is golden. Sprinkle powdered sugar and cinnamon on top.