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Earl's Creamed Pear Pie

Updated on September 3, 2014
5 stars from 1 rating of Earl's Creamed Pear Pie
Pie shown with and without meringue topping.
Pie shown with and without meringue topping.

Some of my favorite pies are meringues. I love pies that approach custard in their consistency, and though I usually stick to citrus (lime meringue, mandarin meringue, etc.) I decided to try something new-- and it worked!

The creamed pear pie is its own beast. The recipe borrows from the basic structure of key lime, lemon meringue and pumpkin pies, but it's made with pear puree! The sweetness of the pears really shines in this recipe. My wife loves them!


  • 6 egg yolks
  • 1 (14 ounce) can of sweetened, condensed milk
  • 1 and 1/2 cup pureed bartlett pear
  • 1 pie crust (thawed or room temp)
  • 1/4 teaspoon cream of tartar, (optional)
  • 1/2 cup confectioner's sugar, (optional)

Note: This recipe works best when made with pears chosen for maximum sweetness and ripeness. When making this pie myself, I generally prefer to use pears that are going soft and aren't all that pretty to look at. Just cut the bad bits off and throw the good bits into a blender to make your puree.


  1. Separate egg yolks from whites and put the yolks in a bowl with the pureed pear and the condensed milk. If desired, save the whites for a meringue topping (covered below.)
  2. Mix until smooth, then pour into your pie crust.
  3. Stick the pie in a preheated oven (350 degrees F) for 25 minutes or until the mixture is firm when you shake the pie tin. Take out and allow to cool.
  4. (OPTIONAL:) If you'd like to give your pie a meringue topping, combine the egg whites with 1/4 teaspoon cream of tartar and 1/2 cup confectioner's sugar. Whisk with an electric mixer until stiff peaks form, then spoon the mixture onto the cooled pie. Brown in the oven at 325 for about five to ten minutes or until the peaks of the meringue are brown. (Whisking the meringue can take a good hour or so, so budget your time accordingly.)
  5. When you're done, allow the pie to chill. In about two hours, it'll be delicious and ready to eat!


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    • Earl S. Wynn profile imageAUTHOR

      Earl S. Wynn 

      4 years ago from California

      Thank you, Susan! I've always liked how easy this recipe is. I usually do it without the meringue, which makes it easy to have it ready more or less on the fly. :)

    • Just Ask Susan profile image

      Susan Zutautas 

      4 years ago from Ontario, Canada

      I've never had pear pie before and can't wait to try your recipe. Sounds good.


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