Ingredients Jump to Instructions ↓

  1. 1 can (29 ounces) pear halves, drained

  2. 4 eggs

  3. 1/3 cup sugar

  4. 1-1/2 cups milk

  5. 2 teaspoons vanilla extract

  6. 1 teaspoon grated lemon peel

  7. 1/4 teaspoon salt

  8. 3 English muffins, crumbled BUTTERSCOTCH SAUCE:

  9. 1 cup packed brown sugar

  10. 1/2 cup butter, cubed

  11. 1 cup heavy whipping cream, divided

  12. 1 teaspoon vanilla extract

  13. 2 tablespoons confectioners' sugar Fresh pear slices, optional

Instructions Jump to Ingredients ↑

  1. Coarsely chop pears; place in a greased 9-in. deep-dish pie plate. In a large bowl, beat eggs and sugar. Add the milk, vanilla, lemon peel and salt; mix well. Stir in crumbled English muffins; pour over pears. bake, uncovered, at 350° for 30-40 minutes or until a knife inserted near the center comes out clean. Cool slightly on a wire rack. For butterscotch sauce, combine brown sugar and butter in a saucepan. Cook over medium heat until butter is melted. gradually add 1/2 cup cream. Bring to a slow boil over medium heat, stirring constantly. Remove from heat. Stir in vanilla; set aside. In a small bowl, beat the remaining cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Cut the pie into wedges. Garnish with whipped cream and pear slices if desired. serve with butterscotch sauce. Yield: 8 servings.


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