1 9-inch pie crust
1 and 1/2 cups milk
2 tsp peeled and grated ginger root
3 egg yolks
2/3 cup sugar
2/3 cup flour
1 tsp vanilla
1/4 cup butter
2 (15-oz) cans pear halves, drained
1 (8-oz) jar apricot preserves
Place milk and ginger in saucepan and heat over low heat until hot. Combine egg yolks and sugar
and a bowl and beat. Slowly add flour to egg mixture and mix well. Add egg mixture to the milk and
ginger in the saucepan and cook over low heat until mixture starts to thicken. Add
vanilla and butter and remove from heat.
Place mixture in the refrigerator until cooled. Meanwhile, bake pie shell at 425F degrees for about
10 minutes until golden brown and allow to cool.
Place cooled cream mixture in pie shell. Slice pear halves into sections and arrange on top of
cream. Heat apricot preserves and brush over pears. Slice and serve