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Pear Custard Pie

November 30, 2017

 

A few years ago, I had the craziest idea for a Pear Custard Pie, pretzel pecan crust infused with fresh rosemary, a creamy custard filling and the most decadent glazed pears on top. Of course, there is just something about the fall season that gets my mind running ramped with ideas. This idea first came to me in 2014 when we were in the planning of going up to a cabin with my wife's side of the family for Thanksgiving of 2015 (also the 50th birthday of my mother-in-law). I am sure you can read tons of stories about that trip throughout the blog. Well, that is when this pie idea came to me.

 

Originally, I wanted to use Brie cheese and add a raspberry swirl on top but my mind changed after a couple tries. Especially considering I am lactose intolerant so I would be making pie only for the family. That Thanksgiving in the cabin, I did indeed make it with Brie the first time around. It also had the raspberry syrup drizzled all over the pie in a swirl. But... We can go ahead and say that it was the worst one out of them all. Still tasty but very ugly in presentation.

 

 

So, as selfish as that sounds, it was well worth it for me to change my mind over time on the ingredients because the original one with Brie cheese has nothing on this newly published version. Sometimes you've got to quadruple check your recipes before sharing. And, I mean, who doesn't love to taste test pie? My wife sure does.

 

 

One thing that you absolutely need to make this pie is a blender. Not a food processor, a blender. The key to this is to make your custard without having to boil the milk and do the whole 9 yards. I promise, this is simpler, less messy and just 100% easier. Every single time I made a batch of Pear Custard Pie, throughout the testing stage, I would boil the milk slowly whisking in the egg yolks and stevia. Let's just say the old-fashioned way doesn't leave you a nearly as good thick, fluffy and creamy custard that is just to die for. It's the closest thing to natilla (Cuban vanilla custard) that I have ever come to in all the years of eating healthy.

 

XO

 

Pear Custard Pie

 

I had the craziest idea for a Pear Custard Pie, pretzel pecan crust infused with fresh rosemary, a creamy custard filling and the most decadent glazed pears on top.

 

 

 

Prep time: 15 mins

Cook time: 1 hr 45 mins

Total time: 2 hours

Serves: 6-8

 

 

 

 

 

Ingredients

 

Crust

  • 1 cup pecans

  • 1 cup gluten-free pretzels

  • 3 tbsp coconut sugar

  • 3 tbsp coconut oil

  • ½ tsp Rosemary

  • ½ tsp xanthan gum

  • ½ tsp pure vanilla extract

  • Sea salt, to taste

 

Pie Filling

  • 2 cups Fairlife milk

  • 2 egg yolks

  • ⅓ cup stevia

  • 1 ½ tsp vanilla extract

  • Pinch of sea salt

 

Topping

  • 2 Bartlett pears, thinly sliced

  • 1 tsp coconut oil

  • 1 tbsp water

  • 2 tbsp coconut sugar

  • 2 tbsp raw honey

  • Sea salt to taste

 

Instructions

  1. Preheat the oven to 350° F.

  2. Pulse crust ingredients in the food processor until a ball forms. Place dough in a mixing bowl.

  3. Spray pie dish with coconut oil.

  4. Press the dough into your pie dish with your hands. Cover the sides of the dish in order to have a seamless crust.

  5. Using a fork, poke some holes toward the center of the crust to release air bubbles from forming.

  6. Bake for 15-20 minutes.

  7. Pour all your pie filling ingredients into the blender. Liquefy for 10-15 minutes or until thick with a light hint of yellow,

  8. Remove crust from the oven. Allow to cool.

  9. Fill with custard filling. Refrigerate.

  10. Slice pears thinly and remove seeds.

  11. Lightly grease pan with coconut oil. On medium heat, add water, coconut sugar, honey and salt. Mix well and allow to bubble. When bubbling, add thin slices of pear. Flip pears every few seconds. Once the pears are completed glazed and caramelized, remove from heat and allow to cool.

  12. Remove pie from the refrigerator. Top with glazed pears.

  13. Serve.

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My name is Estefanía but you might know me as chefNia* 

 

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