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Pear Custard Pie

Pear Custard Pie Recipe (Gluten-Free, Dairy-Free)


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5 from 6 reviews

Description

This easy pear custard pie is heaven in a skillet. Think creamy custard interlaced with sweet slices of baked pears, all cooked in one single skillet. This uncomplicated but gorgeous dessert goes straight from oven to table, and you can eat it directly from the skillet too, no one’s judging! Gluten-free and dairy-free too.


Ingredients

Units Scale

Instructions

  1. Preheat and Grease: Preheat oven to 350F. Grease a 9-inch cast iron skillet with coconut oil or nonstick cooking spray.
  2. Slice Pears: Wash and then cut the pears into even slices, making sure to remove the stems.
  3. Combine Batter Ingredients: In a large mixing bowl, combine the melted coconut oil, beaten eggs, almond milk, sugar, and gluten-free flour. Whisk well until you get a smooth, pale yellow batter (batter will be rather liquid).
  4. Arrange Pear Slices: Arrange the pear slices to fill the cast iron skillet evenly.
  5. Pour Batter Over Pears and Bake: Pour the batter over the pear slices and bake for 45 minutes until the custard is golden and firm to the touch.
  6. Garnish and Serve: Once the custard is ready, sprinkle the finely shredded coconut evenly over the top of the pear custard pie, then serve warm and enjoy!

Notes

Pears: If fresh pears are available where you are, you can also swap out the pears for apples. Other fruits you can use include peaches, nectarines, or berries. It’ll be just as delicious!

Coconut Oil: I like using refined coconut oil (which has a neutral taste), as opposed to extra virgin coconut oil (that has a stronger flavor and smell). You may also use equal amounts of vegan butter if you prefer. Alternatively, if you are not lactose-intolerant, you can also use normal melted butter or ghee.

Eggs: The eggs are necessary to bind the ingredients together and create the custardy texture in this pear custard pie, so make sure you do not omit them (I have not tried making this recipe egg-free, so I don’t know how that will turn out).

Almond Milk: I like using an unsweetened version of my 5-minute homemade almond milk. You may also use another non-dairy milk such cashew milk, rice milk, coconut milk, or sunflower seed milk. Alternatively, if you are not lactose-intolerant, feel free to use whole milk if you prefer.

Sugar: I used white sugar, but you may also use cane sugar, light brown sugar or dark brown sugar or coconut sugar if you prefer (just bear in mind that the darker in color the sugar used, the darker the batter will turn out). If you are diabetic or insulin-resistant, I highly recommend that you use granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not cause your blood sugar to spike).

Gluten-Free All-Purpose Flour: I recommend using a good-quality gluten-free all-purpose flour blend that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch, or potato starch) for a lighter texture. I do NOT recommend using a gluten-free flour blend that includes denser flours (such as garbanzo bean flour) as that will result in a denser texture. Alternatively, you can also use rice flour, corn starch, or tapioca starch in equal amounts. 

Vanilla Extract: I like adding a bit of vanilla extract for extra flavor. However, feel free to leave it out if you do not have it on hand, or simply prefer not to use it.

Shredded Coconut: I like sprinkling this gluten-free custard pie with finely shredded coconut to add texture and a touch of natural sweetness. Alternatively, you may also use powdered sugar (confectioner’s sugar) if you prefer. If you are diabetic or insulin-resistant, I highly recommend using powdered monkfruit sweetener (a 1:1 powdered sugar substitute that is zero glycemic index and will not raise your blood sugar).

Cast Iron Skillet: If you don’t have a cast iron skillet, you can also bake this in a glass baking dish or a ceramic casserole dish. It’ll taste just as good.

Storing: To store, cover any leftovers with plastic wrap or aluminum foil, or place in an airtight container and store in the refrigerator for up to 3 days. Reheat in the oven to warm it up before serving. I do NOT recommend freezing this custard pear pie.

Adapted from: Dinner at the Zoo

  • Prep Time: 5 mins
  • Cook Time: 45 mins
  • Category: Desserts
  • Method: Baking
  • Cuisine: Western