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Coconut-Streusel Pear Pie

I remember my mom making this pie when I was growing up. I make several while I have fresh pears from the family tree, then freeze them for later. One taste tester declared it “the best pear pie I have ever eaten.” —Paula Hoffman, Plainview, Nebraska
  • Total Time
    Prep: 20 min. Bake: 20 min. + cooling
  • Makes
    8 servings

Ingredients

  • Pastry for single-crust pie (9 inches)
  • 1/3 cup sugar
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 6 cups sliced peeled fresh pears
  • 1 tablespoon lemon juice
  • TOPPING:
  • 3 tablespoons sugar
  • 3 tablespoons all-purpose flour
  • 4-1/2 teaspoons cold butter
  • 1/3 cup sweetened shredded coconut

Directions

  • Line a 9-in. pie plate with pastry; trim and flute edges. In a large saucepan, combine the sugar, flour and salt. Add pears and lemon juice. Cook and stir over medium heat for 4-5 minutes or until thickened. Pour into pastry.
  • For topping, in a small bowl, combine sugar and flour. Cut in butter until crumbly. Stir in coconut; sprinkle over top. Bake at 400° for 20-25 minutes or until filling is bubbly and topping is lightly browned. Cool on a wire rack.
Nutrition Facts
1 piece: 306 calories, 11g fat (6g saturated fat), 11mg cholesterol, 200mg sodium, 52g carbohydrate (28g sugars, 4g fiber), 2g protein.

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