Pear Custard Pie

• 1 unbaked pie shell (9 inches)
• 4-1/2 cups cubed peeled ripe pears (about 2-1/2 pounds)
• 1 cup sugar
• 1/4 cup all-purpose flour
• 1/4 teaspoon ground nutmeg
• 2 large eggs
• 1 cup heavy whipping cream, divided
• 1/4 cup butter, melted
• 1 teaspoon grated lemon zest
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon

1. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450u0b0 for 8 minutes. Remove the foil; bake 3 minutes longer. Reduce heat to 350u0b0.
2. Place pears in pastry shell. In a bowl, combine sugar, flour and nutmeg. Whisk in eggs, 1/4 cup cream, butter, lemon zest and vanilla. Pour over pears.
3. Cover edges loosely with foil. bake for 50 minutes or until filling is just set (mixture will jiggle). Cool on a wire rack for 1 hour. Cover and refrigerate until serving. In a bowl, whip the remaining cream with cinnamon. Serve with pie.

unbaked pie shell, sugar, allpurpose, ground nutmeg, eggs, heavy whipping cream, butter, lemon zest, vanilla, ground cinnamon

Taken from www.tasteofhome.com/recipes/pear-custard-pie/ (may not work)