PEAR CUSTARD TART

A very easy dessert.  Warm from the oven with a dollop of home made Cool Whip!

1/4 Cup unsalted butter, melted, plus more for pie plate
3 ripe but firm Comice or Bartlett pears, peeled, cored and sliced 1/4" thick lengthwise
1/3 Cup granulated sugar 
1/3 Cup flour
2 Tsp vanilla
3 large eggs
1/4 Cup milk (non-fat)
1/4 Tsp salt
Confectioner's sugar for dusting
Whipped Topping (recipe below)

Preheat the oven to 350.  Butter a 9" pie plate.
Arrange pear slices overlapping slightly in the pie plate.  In a blender or standing mixer or hand beater, process the melted butter, sugar, flour, vanilla, eggs, milk and salt until smooth.
Pour batter over the pears and bake until golden and firm to the touch; about 40-45 minutes.
Serve warm or at room temperature, dusted with Confectioner's sugar or a dollop of whipped topping.

HOME MADE WHIPPED TOPPING
1 Cup un-flavored Gelatin
2 Tsp cold water
3 Tbsp boiling water
1/2 Cup ice water
1/2 Cup nonfat dry milk
3 Tbsp sugar
3 Tbsp vegetable oil

Chill the bowl of a standing mixer.
Soften gelatin with 2 teaspoons cold water, then add boiling water, stirring until gelatin is completely dissolved. Cool until tepid.
Place ice water and non-fat dry milk in the chilled bowl.  Beat at high speed until mixture forms stiff peaks.  Add sugar, still beating, then oil and gelatin.
Place in the freezer for about 15 minutes then transfer to refrigerator until ready for use.  Stir before using to retain creamy texture.