Honey Goat's Milk Pie With Poached Pear

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Servings: 8

Prep Time: 00:00

Cook Time: 00:00

Main Ingredients

For the crust

2 1/4 cups pecans, finely chopped

1 tablespoon granulated sugar

3 tablespoons unsalted butter, melted

For the filling

1 cups goat’s milk

1/2 cups heavy cream

2 tablespoons cornstarch

2 Egg plus egg yolks

1 teaspoons sea salt

1/2 vanilla bean, split lengthwise (or teaspoon vanilla extract)

4 tablespoons unsalted butter

1/2 cups honey

1/3 cups granulated sugar

poached pear topping

1/3 cups maple syrup

1/4 cups granulated sugar

2 pears, cored, peeled, and sliced thin lengthwise

(anjou, bosc, or bartlett work well)

1/2 vanilla bean, split lengthwise (or teaspoon vanilla extract)


1Crust: Preheat oven to 350 degrees F. Mix together chopped pecans and sugar in a medium bowl. Add melted butter; stir to incorporate. Press mixture into the bottom and up the sides of 9-inch pie plate. Transfer to freezer while preparing the filling.

2Filling: Whisk together goat’s milk, heavy cream, cornstarch, egg, egg yolks, and sea salt in a large bowl. Scrape the insides of the vanilla bean into the mixture; whisk to incorporate then set aside. Combine butter, honey, and sugar in a large saucepan over medium heat. Stir frequently until butter is fully melted.

3Gradually whisk in the goat’s milk mixture. Continue whisking frequently until mixture just starts to boil and thicken, about 3 to 5 minutes. Remove from heat and pour into prepared crust. Loosely cover pie with foil, then transfer to preheated oven and bake 20 to 25 minutes. (Note: The pecans may burn if not covered during baking.) Remove pie from oven, discard foil and set aside to cool at room temperature while preparing the poached pear topping.

4Poached Pear Topping: Bring 2 cups of water, maple syrup, and sugar to a boil in a large saucepan. Add sliced pears and vanilla bean then reduce heat to a simmer. Let simmer 15 to 20 minutes or until tender, stir and flip pears occasionally. Remove with slotted spoon, and transfer to paper towel. Blot slightly, then arrange pear slices in a fanned decorative pattern covering the top surface of the pie. Discard vanilla bean pod. Transfer finished pie to refrigerator and let cool 3 to 4 hours before serving.

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