Pear-Pecan Pie

We topped a classic pecan pie with slices of pear to make a pretty topper that tastes good too.

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Pear-Pecan Pie
Makes: 8  servings Prep 15 mins Bake 350°F 50 mins Start to Finish 1 hr 10 mins  (plus time for piecrust)


  • 2 tablespoons  unsalted butter, plus 4 tablespoons melted
  • 2 Bosc or Bartlett firm-ripe pears, halved lengthwise, cored, each half cut lengthwise into 2 slices
  • 4 large eggs, lightly beaten
  • 3/4 cup  firmly packed light brown sugar
  • 1/4 teaspoon  salt
  • 1/4 cup  unsulphured molasses
  • 1/4 cup  light corn syrup
  • 2 teaspoons  vanilla extract
  • 2 1/2 cups  pecan halves, plus 1-1/2 cups chopped, toasted
  • 1 Piecrust (see Recipe Center), edges crimped, if desired, as in photo), blind baked, edges brushed lightly with beaten egg for final 10 minutes of baking


1. Melt 2 tablespoons butter in a nonstick skillet over moderate heat. Add pears and cook, turning once, until golden brown, about 5 minutes. Transfer to a plate to cool.

2. Preheat oven to 350 degree F and arrange rack in lower third of oven. Whisk together 4 eggs, the sugar, salt, molasses, syrup, melted butter, and extract; stir in pecans. Pour into piecrust and decoratively arrange pear slices on filling. Bake until filling is puffed and just set, 50 to 55 minutes. Transfer to rack to cool. Best served warm. Makes 8 servings.

Nutrition Facts

  • Servings Per Recipe 8
  • cal.(kcal)735,
  • Fat, total(g)45,
  • chol.(mg)182,
  • sat. fat(g)20,
  • carb.(g)78,
  • fiber(g)3,
  • pro.(g)9,
  • sodium(mg)321,
  • Percent Daily Values are based on a 2,000 calorie diet
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