This is one of the two “pear custard” desserts that I made for Thanksgiving. My family has always done Thanksgiving potluck style, and I volunteered to make desserts because that is the one category in Simply in Season that I’m behind in. For my waistline’s sake, I rarely make dessert unless I’m going to take it somewhere (my parent’s Sunday dinners are the most likely scene of the crime). And since I wasn’t sure how many people would be at this dinner, I made two desserts.
Here is the review of the Pear
Custard Bars:
For the crust: Cream together 1/3 C butter, 1/3 C sugar, 3/4 C whole wheat flour, and 1/4 tsp vanilla. Stir in 2/3 C nuts and press into the bottom of an 8×8 pan and bake at 350F for 20 minutes. Cool in pan on wire rack.
For the filling: Beat 8 oz cream cheese, 1/2 C sugar, 1 egg, and 1 tsp vanilla and pour over the crust. Arrange about 3 C sliced pears on the top and sprinkle with cinnamon and sugar. Bake at 350F for 25-30 minutes. Cool on wire rack for 45 minutes, then refrigerate for at least 45 minutes. Store in refrigerator.
The verdict: Honestly, it was kind of hard to tell, as we were all so stuffed and had a plate full of other desserts we were eating at the same time. The filling was a bit more set than I had anticipated, which was a nice contrast to the pear custard bars. I did like the cinnamon and sugar on top. I left it for my mom, and a couple of days later I received an email saying that the pear recipes were really good. So apparently it holds up in the refrigerator, too.
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