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| Crunchy Pear Pie by Donna Smith |
| A deliciously different pie! |
| Crust: ½ cup butter ¼ cup brown sugar ½ cup coconut 1 cup flour Filling: ½ cup brown sugar 1/3 cup flour ¾ cup pear juice (from a 16-ounce can pear halves in syrup) ¾ cup milk 2 eggs, beaten 2 tablespoons butter ½ teaspoon vanilla |
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| Combine all the crust ingredients in a
13x9-inch baking pan. Bake at 400 degrees F for about 15 minutes, stirring
occasionally. Remove from oven and stir again. Press this mixture against the
bottom and up the sides of a 9-inch pie plate. For filling, combine the brown sugar and flour in a saucepan. Blend in the pear juice and milk. Cook over medium heat until it thickens and comes to a boil – boil one minute. Gradually stir in the beaten eggs and boil one minute longer. Turn off the heat and stir in the vanilla and butter. Pour into the coconut crust and chill for at least 4 hours. To serve: Dip the pear halves in a mixture of ¼ cup sugar and 1 teaspoon cinnamon. Top individual pieces of pie with a pear halve and a dollop of whipped cream. |
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| To keep eggs from “scrambling”
when adding them to the hot filling, take about ½ a cup of the hot
mixture out and combine with the eggs in a separate bowl. Then add them to the
saucepan. |
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