Impossibly Easy Pear-Custard Pie

You can never have too many dessert recipes, so give Impossibly Easy Pear-Custard Pie a try. This recipe makes 8 servings with 49 calories, 0g of protein, and 2g of fat each. For 6 cents per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. 175 people were glad they tried this recipe. This recipe from Betty Crocker requires brown sugar, butter, ground nutmeg, and quick cooking oats. It is a good option if you're following a gluten free, lacto ovo vegetarian, and fodmap friendly diet. From preparation to the plate, this recipe takes about 1 hour and 25 minutes. Overall, this recipe earns a very bad (but still fixable) spoonacular score of 2%. If you like this recipe, you might also like recipes such as Impossibly Easy Banana Custard Pie, Impossibly Easy Ravioli Pie, and Impossibly Easy Zucchini Pie.

Servings: 8

Preparation duration: 15 minutes

Cooking duration: 70 minutes

 

Ingredients:

1/4 cup packed brown sugar

1 tablespoon butter or margarine, softened

1/2 teaspoon ground nutmeg

1/4 cup old-fashioned or quick-cooking oats

1/2 cup Original mix

Equipment:

bowl

oven

blender

whisk

wire rack

knife

Cooking instruction summary:

1 Heat oven to 350F. Spray 9-inch glass pie plate with cooking spray. In small bowl, stir 1/2 cup Bisquick mix, the oats, brown sugar and nutmeg. Cut in 1 tablespoon butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. Set aside. 2 In small bowl, stir 1/2 cup Bisquick mix, the oats, brown sugar and nutmeg. Cut in 1 tablespoon butter, using pastry blender (or puling 2 table knives though ingredients in opposite directions), until crumbly. Set aside. 3 In medium bowl, stir all pie ingredients except pears with wire whisk or fork until blended. Pour into pie plate. Arrange pears evenly over top. 4 Bake 25 minutes. Sprinkle streusel over pie. Bake 12 to 15 minutes longer or until knife inserted in center comes out clean. Cool on cooling rack 30 minutes. Serve warm. Store in refrigerator.

 

Step by step:


1. 1

2. Heat oven to 350F. Spray 9-inch glass pie plate with cooking spray. In small bowl, stir 1/2 cup Bisquick mix, the oats, brown sugar and nutmeg.

3. Cut in 1 tablespoon butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. Set aside.

4. 2

5. In small bowl, stir 1/2 cup Bisquick mix, the oats, brown sugar and nutmeg.

6. Cut in 1 tablespoon butter, using pastry blender (or puling 2 table knives though ingredients in opposite directions), until crumbly. Set aside.

7. 3

8. In medium bowl, stir all pie ingredients except pears with wire whisk or fork until blended.

9. Pour into pie plate. Arrange pears evenly over top.

10. 4

11. Bake 25 minutes. Sprinkle streusel over pie.

12. Bake 12 to 15 minutes longer or until knife inserted in center comes out clean. Cool on cooling rack 30 minutes.

13. Serve warm. Store in refrigerator.


Nutrition Information:

Quickview
48k Calories
0.37g Protein
1g Total Fat
8g Carbs
0% Health Score
Limit These
Calories
48k
2%

Fat
1g
3%

  Saturated Fat
0.96g
6%

Carbohydrates
8g
3%

  Sugar
6g
7%

Cholesterol
3mg
1%

Sodium
14mg
1%

Get Enough Of These
Protein
0.37g
1%

Manganese
0.12mg
6%

Magnesium
7mg
2%

Selenium
0.95µg
1%

Phosphorus
12mg
1%

Fiber
0.26g
1%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Mushroom and Parmesan Brown Rice Risotto
Stuffed zucchini with rice and mushroom
Potatoes Smothered W/ Egg Sauce (Cariucho)
Brown Sugar and Balsamic Glazed Pork Loin
The Best Mashed Potatoes
Peppermint Patties
Mini Bacon and Egg Casseroles
Spicy Thai Steak Salad
Crave Chocolate Mint Liqueur, Vodka and Vanilla Ice Cream Shake
Roasted Ranch Potatoes
Food Trivia

One of the most popular pizza toppings in Brazil is green peas.

Food Joke

Chuck Norris Eats Pancakes For Breakfast Every Night.

Popular Recipes
Why I Won’t Eat Cherry Pie

Amys Healthy Baking

Easy Lo Mein

Add A Pinch

Potato Chaat (Aloo chaat)

Spice Up the Curry

Berry Granola with Cinnamon Agave and Almonds

The Saucy Southerner

Pineapple, fig & ginger chutney

BBC Good Food