“Treat yourself and your friends to a pot pourri of flavours - pears, apricots, vanilla and cinnamon - in this simple elegant pie.”
READY IN:
15mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • 2 cups digestive biscuits, finely crushed (1/2 of 400g package)
  • 13 cup butter, melted
  • 14 cup apricot jam
  • 1 (796 ml) can pear halves, well drained
  • 1 can eagle brand sweetened condensed milk (regular or low-fat)
  • 1 egg
  • 1 12 cups whipping cream, unwhipped
  • 12 teaspoon vanilla extract
  • 1 pinch cinnamon

Directions

  1. Mix biscuits crumbs with butter until well moistened. Spread mixtue onto bottom and sides of a 9-inch tart pan or pie dish. Refrigerate 10 minutes.
  2. Spread jam over chilled crust. Arrange pear halves over jM layer to cover surface completely.
  3. Whisk together Eagle brand, egg, whipping cream, vanilla and cinnamon; pour over pears.
  4. Place tart pan on baking sheet. Bake in preheated 375F oven for 50 minutes or until top is golden and just feels set. Cool in pan. Garnish as desired.

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