Ingredients: |
Ingredients: 1 single-crust basic pie crust OR Graham Cracker Crust, fully baked (see separate recipe or purchase crust)
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2 1/4 c milk
1/2 c sugar
1/4 tsp salt
1/4 c cornstarch
3 large egg yolks
3 Tbsp unsalted butter, at room temperature, cut into 3 pieces
1 tsp vanilla extract
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3 or 4 ripe pears, core removed and thinly sliced (do not peel)
1 tsp minced fresh ginger
1 Tbsp butter
1/4 cup sugar
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1/4 cup sliced almonds
1 Tbsp butter
2 Tbsp brown sugar
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1 c heavy cream
1 1/2 Tbsp sugar
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Directions: |
Directions:Make the pie crust and cool the baked shell.
Make the sugared almond topping: Melt 1 Tbsp butter in small frying pan over low heat, add sugar and stir to dissolve. Gently stir in almonds and heat until lightly browned. Set aside.
Make the sauteed pears: Melt 1 Tbsp butter in the same small frying pan. Stir in sugar and ginger. Gently add pears and cook over low heat until they start to soften, turning a few time with a rubber spatula.
Make the custard: Scald 2 cups of the milk with the sugar and salt in a heavy medium saucepan over low heat. Stir occasionally to dissolve the sugar. If the pears are saucy, drain any any liquid into the pan with the milk.
Dissolve the cornstarch in the remaining 1/4 c milk in a small bowl. Whisk in the egg yolks.
Whisk the egg mixture into the scalded milk. Cook, whisking constantly, over low heat until it thickens and bubbles, about 3 minutes, then cook for 1 minute more. The custard should form loose mounds when dropped from a spoon back into the pan. Remove the custard from the heat and stir in the butter and vanilla. Transfer the custard to a small bowl and cool for 15 minutes, gently stirring it several times to allow the steam to escape. Place a piece of plastic wrap directly on the surface of the custard and puncture the wrap in several places with the tip of a knife. Cool for 30 minutes in the refrigerator.
Assemble the pie: Spread half the custard in the pie shell with a spatula and cover it with half the pears. Spread the remaining custard carefully over the pears and arrange the remaining pears on top. Spread the sugared almonds on top. Chill the pie for at least 2 hours before serving.
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This recipe for Pear Ginger Cream Pie with Praline Almonds is from