1 store-bough pie shell (for time saving)
1 can pears
Raspberries, blueberries, and mint leaves for garnish
Follow the manufacturer’s instructions for cooking the pie dough. Remove from oven and let it cool.
2 cups milk or half-half
1/8 tsp Madagascar vanilla extract
½ tsp Pear extract
¼ cup sweetener (sugar, honey, agave syrup)
A pinch of nutmeg
1 egg + 2 egg yolks
3 tbs corn starch
3 tbs cold butter cut in small pieces
In a small pot, bring to a boil the milk, extracts, sweetener, and nutmeg.
In a small container, mix eggs with cornstarch. When the milk mixture is starting to boil, and reduce heat. Slowly pour about ½ cup to egg mixture whisking fast to incorporate air. This is called tempering. Pour the egg mixture into the pot with the milk whisking fast and cook on medium-high heat until thick. Do not overcook.
Put the pot on ice water and add the butter little by little until all incorporated.
Slice the pears; pour the pastry cream in the pie shell and arrange the pear one close to another. Garnish the center with raspberries, blueberries, and mint leaves.
Refrigerate for at least 4 hours before serving.
* for more yummy recipes visit her blog at Vanilla Rocks *