English Pear Pie with Butterscotch Sauce
From the kitchen of Kimberly Maynard
This recipe has been on northpole.com from the beginning… since 1996! We hope you enjoy this classic North Pole recipe. Let us know your opinion by submitting a review!
Good for parties/potlucks
29 ounce can drained pears
4 large eggs
1/2 cup milk
3 English muffins
1/3 cup sugar plus 1 tablespoon sugar
8 ounces butter
1 cup half & half
3 cups whipping cream
2 cups brown sugar
2 teaspoons vanilla extract
1 envelope whipping cream stabilizer (optional)
Preheat oven to 350 degrees.
Grease a 10" baking plate or pie dish with a non-stick cooking spray.
Cut pears into bite size pieces. Spread pears out on baking plate.
Using a food processor on a lower speed, chop up and mix together peel and juice of lemon, eggs, and sugar. Add milk and continue to mix. Add English muffins broken up in pieces and continue mixing.
Pour this mixture over the pears.
Bake for 55 minutes.
Cool for 5 - 10 minutes on a cake rack.
Unmold onto a serving dish and chill over night.
Prepare butterscotch sauce by melting 8 ounces butter.
Mix in brown sugar and half & half cream. Continue to cook for 5 minutes.
Stir until you dissolve the sugar and mixture is creamy. Add 2 teaspoon vanilla extract and stir.
Whip the whipping cream and use to decorate pie.
Serve the butterscotch sauce to the side.
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