Recipe from Linda Johnson
First, set your oven to 350 degrees. Next, drain 1 can of pear halves reserving the juice. Then place the pears on several thick paper towels to dry.
To make the crust:
1/2 cup of margarine (1 stick) softened
1 cup of all-purpose flour
1/2 cup of dark brown sugar (firmly packed)
1/2 cup of coconut
Combine all the ingredients and mix together well using your hands. Next, spread in an oblong pan and bake for 15 minutes. Remove from heat and immediately stir with a spoon and press into the bottom and sides of pie plate. Pressing with a second pie plate works well, but this must be done while the mixture is quite hot! Set aside and allow to cool.
To make the filling:
1/2 cup of dark brown sugar (firmly packed)
3/4 cup of reserved pear juice
1/3 cup of all-purpose flour
3/4 cup of milk
1/4 tsp of salt
2 eggs (slightly beaten)
2 tsp of margarine
1/2 tsp of vanilla
Combine sugar, flour and salt in a medium saucepan. Blend in pear juice and milk until you reach a smooth consistency. Cook over medium heat, stirring constantly until mixture thickens and comes to a boil. Boil for one minute. Remove from heat and gradually stir this hot mixture into your margarine and eggs (in larger saucepan). Boil for one more minute. Now blend in the vanilla and pour into your crust. Chill. Before serving, spread Cool Whip or whipped cream on top. Then dip the pears into a mixture of 1/4 cup of sugar and 1 teaspoon of cinnamon. Now arrange on top the pears on top. Enjoy!
Note: It make be easier to do this process in bowls in the microwave to keep from scorching it.
