This pear custard pie is heaven in a skillet. Think creamy custard interlaced with sweet slices of baked pears. All cooked in one single skillet. You can eat directly from it too, no one’s judging! Gluten-free and dairy-free as well, so what’s not to love?
- 3 firm pears, sliced thinly and stems removed
- 1/4 cup melted coconut oil, plus more for greasing
- 3 eggs, beaten
- 3/4 cup almond milk
- 1/3 cup sugar
- 1/3 cup gluten-free all-purpose flour
- 2 teaspoons vanilla extract
- 1 tablespoon finely shredded coconut, for topping
- Preheat oven to 350F. Grease a 9-inch cast iron skillet with coconut oil.
- Arrange the pear slices to fill the cast iron skillet evenly.
- 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 quick liquid).
- Pour the batter over the pear slices and bake for 45 minutes until the custard is golden and firm to the touch.
- Once the custard is ready, sprinkle the finely shredded coconut evenly over the custard.
- Serve custard warm.
Oil: I used coconut oil in this recipe to keep it dairy-free, but if you are not lactose-intolerant, you can swap out the coconut oil for same amount of melted butter.
Milk: In place of almond milk, you can also use other non-dairy milks such as my 5-minute homemade cashew milk or use dairy milk if you have no lactose intolerance.
Flour: In place of all-purpose gluten-free flour, you can also use either rice flour, corn starch, or tapioca starch in equal amounts.
Pears: If pears are not in season, you can also swap out the pears for apples. It’ll be just as delicious!
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.
Adapted from: Dinner at the Zoo
Keywords: pear custard pie