Pear and Ginger Cream Pie

Pastry Cream

• 3/4 teaspoon of ground ginger or 1 T fresh grated ginger root
• 4 egg yolks
• 3/4 cup sugar
• 1/2 cup flour
• 2 T butter
• 1-1/2 teaspoons pure vanilla extract

Crust

• 9-inch unbaked pie shell

Topping

• 2 15-oz cans pear halves in juice, drained, and sliced thin
• 1/4 cup apricot preserves

Directions

1. In a medium saucepan, heat milk and ginger over low heat until very hot, but not boiling.
2. In a medium bowl, combine egg yolks and sugar; beat at medium speed for 4-6 minutes or until pale yellow.
3. Lightly spoon flour into measuring cup; level off. Add flour to egg yolk mixture and mix well.
4. Gradually beat in warm milk mixture. Return mixture to saucepan. Cook over medium-low heat, until mixture is very think and begins to boil. Stir constantly. Cook and stir for 1 minute at this point. Remove from heat, stir in butter and vanilla. Place mixture in a large bowl; place plastic wrap on surface of pastry cream. Refrigerate about 2 hours or until completely cooled.
5. Pre-bake pie crust according to package directions. Be sure to pierce sides and bottom with fork to prevent bubbling. Cool completely.
6. Fill cooled pie shell with pastry cream. Arrange thin slices of pears on top. Melt preserves in a small glass container in the microwave (30 seconds worked for me). Using a pastry brush, brush pears with melted preserves.
7. Refrigerate at least one hour prior to serving.