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Hello! It’s Court from Kind Mom again! This month I’m going to share a fabulous sweet and fruity dessert, perfect for May! This is a great dessert to bring to parties and it’s sure to impress your vegan and non vegan friends alike. To be honest, I was waiting for an opportunity to make these so thank you for allowing me to indulge! If you’re in the mood for a different fruit you could alway replace the pears with strawberries or apples.
Pear Custard Bars
Ingredients:
for the crust
- 1/4 Cup Earth Balance Butter
- 1/4 Cup Shortening
- 1/3 Cup Sugar
- Pinch of salt
- 3/4 Cup Pastry Four
- 1/4 Tsp Vanilla
- 2/3 Cup Chopped Walnuts (you can use almonds as well or skip it all together)
for the filling
- 1 Can of Pears (or 2 fresh pears, cut & blanched)
- 8oz Vegan Cream Cheese
- 1/2 Cup Sugar
- 1 “Egg” EnerG Egg Replacer
- 1/2 Tsp Vanilla
- Extra Sugar & Cinnamon for Sprinkling
Instructions:
for the crust
- Preheat oven to 350
- Beat butter, shortening & sugar until fluffy
- Add flour & vanilla until smooth
- Stir in nuts
- Bake crust for 20 minutes, then let cool
for the filling
- Set oven to 375
- Beat cream cheese, sugar, “egg” & vanilla
- Pour filling over cooled crust
- Slice pears thin, lay over filling
- Sprinkle with sugar & cinnamon
- Bake for 30 minutes, let cool, serve
Enjoy!
About Kind Mom
Hello! My name is Courtney Rose. I started Kind Mom Blog in 2013 to share my journey being a "work from home" mama, raising a vegan family, and the many ventures I find myself in. I enjoy rummaging for vintage goodies and cooking vegan yummies. I'm excited to continue to grow the Kind Mom blog as a place of inspiration and resource for all things natural and kind. Stop by http://kindmomblog.com
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This is so similar to the apple cheesecake I used to make before I became vegan. Mine had graham cracker crust, filling of cream cheese, sour cream and lemon, then canned fruit pie filling poured on top. I would love to try your version but for one problem. My boyfriend can’t have soy or tofu. He’s mostly vegetarian and is 100% supportive of my vegan lifestyle (he’s the chef and loves coming up with wonderful dishes for me). Any suggestions would be much appreciated.
Hey Lee! I love using cashews in place of soy! I just put them in the food processor with a little vanilla almond milk and blend until the texture of tofu :)
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