COCONUT-STREUSEL PEAR PIE

Coconut-Streusel Pear Pie image

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

Provided by Taste of Home

Categories Desserts

Time 40m

Yield 8 servings.

Number Of Ingredients 11

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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

Steps:

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 : Calories 306 calories, Fat 11g fat (6g saturated fat), Cholesterol 11mg cholesterol, Sodium 200mg sodium, Carbohydrate 52g carbohydrate (28g sugars, Fiber 4g fiber), Protein 2g protein.