"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pear Custard Bars Recipe

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This recipe for Pear Custard Bars, by , is from Recipes from the Rogers Family and Beyond!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shannon Koene
Added: Sunday, September 4, 2005

Category:
Category:

Ingredients:  
Ingredients:  
Crust:
1/2 c. butter, softened
1/3 c. sugar
3/4 c. flour
1/4 tsp. vanilla
2/3 c. chopped macadamia nuts

Filling:
8 oz. cream cheese
1/2 c. sugar
1 egg
1/2 tsp. vanilla
15 oz. can pear halves, drained
1/2 tsp sugar
1/2 tsp. cinnamon

Directions:
Directions:
For crust, cream butter and sugar together. Beat in the flour and vanilla until combined. Stir in the nuts and press into a greased 8-inch square baking pan. Bake at 350 F for 20 minutes or until lightly browned. Cool on a wire rack.

For filling, increase oven temperature to 375 F. In a mixing bowl, beat cream cheese until smooth. Add sugar, egg and vanilla; mix until combined. Pour over crust. Cut pears into 1/8" slices and arrange in a single layer over the filling. Combine sugar and cinnamon and sprinkle over pears. Bake at 375 F for 28-30 minutes (center will be soft set and will become firmer upon cooling). Cool on a wire rack for 45 minutes. Cover and refrigerate for at least 2 hours before cutting. Store in refrigerator.

Personal Notes:
Personal Notes:
One of Taste of Home's contest winners. These bars are unbelievably good. Be sure to give yourself enough time to chill them adequately.

 

 

 

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