Caramelized Pear Pie

I have a confession - I don't like most fruit. Like, I buy a bunch of bananas maybe once a month. The other day, however, I was drawn to the fruit section in the grocery store and I added 2 juicy pears to my basket, suddenly filled with the urge to have caramelized pears! Story of my life. My grocery list gets neglected all of the time, I'm just so easily persuaded by fresh produce!

Anyway, this is a great pie to bring to a pot luck or to eat by yourself while you're watching reruns late at night--it's not too sweet, not too heavy, just a yummy slice of heaven. Feel free to add more pears, or throw in apples instead. If you like a more savory dessert, add a light sprinkling of grated sharp cheddar before baking, it's delightful!



Ingredients:

• 2 large pears
• 1 cup cream cheese, room temperature
• 1/3 cup + 2 tablespoons honey
• 2 tablespoons butter
• 4 tablespoons vanilla extract, separated
• 1 egg
• 1/4 cup chopped pecans
  
• Ground nutmeg for seasoning (Optional)

Directions:

1. Preheat the oven to 375 F, and bring the pie crust out in it's pan to sit at room temperature.
2. Peel and thinly slice the pears. Heat a medium skillet to medium heat, add the butter and the pears. Cook until the pears have started to turn golden (I treat pears like onions, so use the same method you would use if caramelizing onions!).
3. Add 2 tablespoons of the vanilla and 2 tablespoons honey to the pan and cook for another 10 minutes, until the pears are covered in a honey glaze and turning a deep golden brown.
4. In a small bowl, mix the cream cheese with the remaining honey and vanilla. Mix in a pinch of nutmeg (optional). Spread the cheese mixture over the pie crust, reserving 2 tablespoons. 
5. Spoon the caramelized pears over the cheese mixture, then top with the chopped pecans.
6. Crack the egg into the bowl with the reserved cheese mixture, and mix together well. Pour over the top of the pie. 
7. Bake for 10 minutes at the preheated temperature, then lower the heat to 350 F and bake for 25 minutes. Cool for at least 15 minutes before cutting, or chill and serve cold. 

Enjoy!