Belle Hélène Pear Pie

Belle Hélène Pear Pie
  • 4 servings
  • 0:15 Preparation
  • 0:50 Cooking
  • 1:05 Total Time


Add all
  • 1 can

    half pears

  • 1 cup
    (250 mL)

    35% cream

  • 3

    egg yolks

  • 1/3 cup
    (80 mL)


  • a few drops of vanilla extract

  • 1/4 cup
    (60 mL)

    dried cranberries

  • 3 oz
    (100 g)

    black chocolate or substitute with fondue chocolate

  • 1

    chocolate pie crust


Drain the pears and slice lengthwise.

Set aside pear juice.

Cover the dried cranberries with the pear juice.

Heat until liquid is completely absorbed .

In a bowl, mix the eggs and the sugar well until the mixture whitens.

Heat the cream, add the eggs, the sugar and vanilla.

Place the cranberries in a chocolate pie crust. Place the pear slices, add the cream and egg mixture.

Preheat the oven to 350°F (180°C).

Place the pie in the centre of the oven and bake for 30 to 40 minutes or until the cream is firm.

At the end of the baking time, broil for approximately 1 minute until top is golden.

Cool in refrigerator.

Source: Chef Robert Villeneuve