My Cups (and Spoons) Runneth Over

You may have noticed that I have a thing for measuring cups and spoons.

For me, when it comes to these culinary necessities, more is never enough.

Mark, bless his heart, long ago learned to tolerate multiple sets of measurers, and now feeds my passion with beautiful new implements. This year, for Christmas, he gifted me a set each of cups and spoons. I can’t decide which is more beautiful.

For today’s post, I used my new sets and also pulled out some of my other favorites to make a dessert that instantly became a favorite too.

I got this recipe for Pear Custard Pie from my friend Inger, who writes the blog Art of Natural Living; I have mentioned her here before.

While she got the recipe from someone named “Martha,” I am giving Inger full credit.

She always inspires me to take a look at recipes and make them, possibly, just a bit healthier.

This “pie“ is much less a pie than it is custard. With fruit. It has no real crust, but contains just enough flour to give a crust-like feel to the bottom.

I must admit to making a couple of small changes to the original recipe. One of which went in the opposite direction of “just a bit healthier.” Oh well!

Inger, a much better person than I, might have replaced the whole milk called for with 2% or 1% milk. I had about 1/4 cup of cream left over from Christmas, so I mixed that with some whole milk.

One other change I made was using a combination of vanilla and almond extracts. Finally, Inger did not peel her pears; I peeled mine.

This is a very easy and delicious recipe dish. The most difficult part was overlapping the pears in the pie plate… they tend to slip off one another. If you need a very flavorful, simple, and reasonably healthy dessert, look no further!

~ David

Pear Custard Pie

3 pears
1/4 cup melted unsalted butter
1/3 cup sugar
1/3 cup all-purpose flour
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
2 large eggs
1/4 cream
1/2 cup whole milk
pinch salt
1 tablespoon powdered sugar, for dusting

Preheat over to 350°F. 

Generously butter a 9-inch pie plate. Peel and core pears. Slice them in half and remove the seedy core using a melon baller, then remove the stem parts with a knife. Slice them lengthwise, 1/4-inch thick. Arrange slices, overlapping slightly, in a circle in the buttered pie pan. Use a few smaller pieces to fill any gap in the center.

In a blender, process remaining ingredients except powdered sugar, until smooth. (This can be made using whole, 2% or 1% milk, or a combination of cream and milk, as I have done.

Pour the batter gently over the pears - if the batter goes on too quickly, it will “derange“ the spiral of pears. Bake until golden and firm to touch, about 45 minutes. Allow to cool, then dust with powdered sugar.

Run a knife around the edges to loosen prior to slicing. Serve warm or at room temperature, with vanilla ice cream, if desired.

Serves 6-8.


  1. I love all your different measuring cups and spoons. I understand your passion, I have quite a few myself. Your pie looks wonderful David, it reminds me of a French cake called clafoutis.

  2. Wow...looks delicious and so easy! Love the cups and spoons. Where does Mark find them,,? My husband has gifted a few but all are black and stainless steel. Look good in his office...

  3. Looks beautiful and bet it's absolutely delicious, David! Up until a couple of years ago I only had one set of stainless steel cups, then when I was at M & S in England, my cousin bought me a beautiful pastel colored set which I still have to use in a post. I honestly try not to promote cups as I would never use them if I didn't have a US audience. Scales are so much more precise, but I don't think we'll be losing cups anytime soon (and you'll be happy for that)! :)

  4. Dear David, beautiful collection of cups and spoons - always glad to see that I am not the only one out there who has a passion for collecting pretty kitchen/baking/cooking things;) How nice of Mark to gift you these darling spoons and cups. And your pear dessert does look wonderful and seasonal.
    Liebe Gruesse,

  5. Turned out beautiful David! The blue pie plate is perfect! And for true confessions, I use 1% milk because that's what we like for drinking--and I am happy to make it less healthy by also adding heavy cream, since I buy my that by the half gallon :)

  6. Absolutely love your new measuring spoon sets and especially the second set of cups - I can see your smile from here ! And tho' I do not eat anything containing sugar and white flour, your pie looks very elegant . . .am sure it was greatly enjoyed . . .

  7. What a great looking dessert, perfect with a hot cappuccino corrected with a touch of Sambuca.
    I love your cup and spoon collection and I especially like the blue set.

  8. Oh,I wouldn't mind having those copper-plated measuring cups- must have been expensive! My piece of extravagance is Vintage Tupperware- I've got a whole room full of it! I'm glad your recipe doesn't have crust-easier to get to the good stuff (pears and custard)!

  9. Same as Fran, I use vintage Tupperware :-) Love your simple pie: simple is always the best. Thank you David !

  10. This sounds so good! What's not to love? I love all your measuring cups and spoons, you put me to shame!

  11. Those definitely are some lovely implements. And what a gorgeous pie! I love that it's crustless, because, as much as I love a good crust, calories. I also love that it's pear. There's something about a pear dessert thats so sophisticated.

  12. You've got the best collection of measuring devices I think I've ever seen. Some of them -- OK, all of them! -- are gorgeous. Must be a delight to use. And that pie? I'd like a slice, please. :-)

  13. this looks like a very pretty and healthy desssert - i mean to say - fruit!! i have several sets of measuring cups and spoons and would happily have more. i just love them! and when i cook, i do use more than one. after all, there are wet things and dry thingss and never the twain shall meet...

  14. Gorgeous, David. The tart and of course, the measuring cups and spoons! LOVE them. Mark is a great gift giver! Do you display them? I have a few that are quite decorative and try to somehow keep them out to show them off. Seems a shame to put them in a drawer. Back to the recipe, I will try this one for sure -- all the boys in my house have a thing for pears this time of year. :-) ~Valentina


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