Crustless Ginger Pear Custard Pie

I was intrigued by the sounds of this.  It was good, kind of refreshing with the ginger, I used a tsp of dried that you find in the spice aisle.  I liked it best chilled and a touch of whipped cream would have been a nice addition. 

I didn't change anything else and if you want to see the original, I found it here...

 

2 large ripe Bartlett pears
1/4 cup butter, melted and cooled
1/3 cup sugar
1 1/2 tsp freshly grated ginger
3 large eggs
1 tsp vanilla extract
1/8 teaspoon salt
3/4 cup milk
1/3 cup all purpose flour

Preheat oven to 400F. Lightly grease a 9-inch pie plate.
Peel the pears and cut them in half. Remove their cores and cut them lengthwise into roughly 1/4-inch thick slices. Fan the slices out inside of the pie plate.
In a large bowl, whisk together sugar, eggs, ginger, vanilla, salt and milk. Sift in the flour and whisk until batter is well combined and very smooth, with no lumps of flour.
Pour batter over the top of the pears.
Bake for 10 minutes at 400F, then turn the oven temperature down to 350F. Bake for 30-35 minutes, or until custard is set and the top is a light golden brown.
Allow to cool for at least 20 minutes before serving.
Serves 6-8.