Grandma Kelly's Pear Crunch Pie

It’s always gratifying when people contact me on social media and complement my recipes. And then there are people who leave rude comments about my beard. But what really makes my day is when others truly grasp the deliciousness and heritage of my Grandma Kelly’s pear crunch pie. It’s a staple when my family gathers for special occasions. Each bite is filled with admiration for my grandma. I’m happy to share the recipe with you and I hope it adds sweetness to your holiday season. P.S.: The beard is not going anywhere.

Pear Crunch Pie Clinton Kelly


For The Crust

  • 1 stick of butter
  • 1/4 c. light brown sugar
  • 1 c. flour
  • 1/2 c. sweetened coconut

For The Filling

  • 1/2 c. light brown sugar
  • 1/3 c. flour
  • hearty pinch of salt
  • 3/4 c. of pear juice (not pear nectar)
  • 3/4 c. whole milk
  • 2 eggs
  • 1/2 tsp. vanilla extract
  • 2 tbsp. butter

For The Whipped Cream

  • 8 oz. heavy cream
  • 1 tsp. confectioner’s sugar
  • dash of vanilla extract

For The Garnish

  • 6 pear halves, sliced.
  • cinnamon for dusting


For The Crust

  • Combine all ingredients and bake at 350°F on cookie sheet until golden brown (about 40 to 45 minutes). Check frequently to prevent edges from burning.
  • When cool, press into a pie plate. Crust should be crumbly when complete.

For The Filling

  • Combine all ingredients except eggs, vanilla and butter in saucepan over medium heat and bring to a boil. Remove from heat.
  • In large bowl, beat 2 eggs. Add heated mixture to eggs, little by little to temper the eggs. Once eggs are tempered, transfer mixture back to saucepan. Add 2 tablespoons of butter and 1/2 teaspoon of vanilla extract and return to a boil (approximately 1 minute). Pour warm mixture into prepared pie shell and chill in the refrigerator.

For The Whipped Cream

  • Whip the heavy cream with the confectioners sugar and vanilla until it stiffens to whipped cream. Before serving, top with the whipped cream.

To Garnish

  • Top with sliced pear halves and dust with cinnamon. Note: If pears aren’t ripe enough, use canned pears or poach pears in a simple syrup of equal parts sugar and water.

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#fbf to 1994 (ish) with my buds, @richardwiese and @wendirogerstv Bought that sport coat on sale for about 20 bucks because that’s all I had in the bank. Was 10% wool and 90% “other.” Got caught in the rain with it and smelled like wet dog ass all night.

Nine years ago, I made a vow to live my life based on three guiding principles: Love, Awe and Gratitude. Today, instead of feeling sad, angry or anxious about The Chew’s cancellation, I will look through the lens of Gratitude and thank: My cohosts, @chefsymon and @carlaphall, for being two of the greatest people I’ve ever had the pleasure of knowing. The crew and staff of The Chew for being so dedicated, hardworking and collaborative. Our viewers for allowing us into your homes each day to share a laugh and a recipe — and a cocktail. It’s been a fun run and I am so freakin’ lucky to have been a part of it. Much love, CK ❤️

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