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Silky Pear Ginger Cream Pie Recipe Easy Homemade Flaky Crust

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A comforting and silky pear ginger cream pie with a flaky golden crust, perfect for holidays, gatherings, and cozy dinners. This easy recipe combines ripe pears, warm ginger, and a rich cream filling for a nostalgic and delicious dessert.

Ingredients

Scale
  • 2 ½ cups (310g) all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1 cup (226g) unsalted butter, cold and cubed
  • 6–8 tablespoons ice water
  • 4 ripe pears, peeled, cored, and diced (Bosc pears recommended)
  • 1 tablespoon freshly grated ginger
  • ¾ cup (150g) granulated sugar
  • ¼ cup (30g) cornstarch
  • 2 cups (480ml) whole milk
  • 1 cup (240ml) heavy cream
  • 4 large egg yolks, room temperature
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Optional garnish: whipped cream, thin pear slices, freshly grated or candied ginger

Instructions

  1. In a large bowl, whisk together flour, salt, and sugar. Add cold, cubed butter and cut into flour using a pastry blender or fingers until mixture resembles coarse crumbs with pea-sized butter pieces. (10 minutes)
  2. Slowly drizzle 6 tablespoons of ice water over mixture, tossing gently with a fork after each addition. Add more water if needed until dough just comes together. Avoid overmixing. (5 minutes)
  3. Divide dough in half, shape each into a disk, wrap in plastic, and refrigerate for at least 1 hour. (1 hour)
  4. Place diced pears and grated ginger in a medium saucepan over medium heat. Cook, stirring occasionally, until pears soften and release juice, about 10 minutes. (10 minutes)
  5. In a separate bowl, whisk together sugar, cornstarch, egg yolks, and salt until smooth. Slowly whisk in whole milk and heavy cream. Pour mixture into cooked pears and ginger. (10 minutes)
  6. Return saucepan to medium heat, whisking constantly until mixture thickens and comes to a gentle boil, about 5-7 minutes. Remove from heat and stir in vanilla extract. Let cool slightly. (10 minutes)
  7. On a floured surface, roll out one dough disk into a 12-inch circle. Transfer to 9-inch pie dish, pressing gently into corners. Trim excess dough leaving ½ inch overhang. (10 minutes)
  8. Pour warm pear ginger cream filling into prepared crust. (5 minutes)
  9. Roll out second dough disk and place over filling. Trim excess and crimp edges to seal. Cut small slits in top crust for steam to escape. (10 minutes)
  10. Preheat oven to 375°F (190°C). Place pie on baking sheet and bake for 45-50 minutes until crust is golden and filling bubbles at slits. Cover edges with foil if browning too quickly. (45-50 minutes)
  11. Let pie cool completely on wire rack before slicing to allow filling to set properly. (2-3 hours)

Notes

Keep butter and water cold for a flaky crust. Chill dough well before rolling. Constant whisking during filling cooking prevents lumps. Let pie cool completely before slicing. Use foil to protect crust edges if browning too fast. Can prepare dough up to 2 days ahead. Ground ginger can substitute fresh ginger. For gluten-free, use almond flour; for dairy-free, use coconut milk and cream.

Nutrition

Keywords: pear pie, ginger cream pie, flaky crust, homemade pie, easy dessert, holiday pie, cream pie, pear dessert

Find it online: https://leilameals.com/silky-pear-ginger-cream-pie-recipe-easy-homemade-flaky-crust/