1 (29 oz.) can pear halves, drained
4 eggs
1/3 c. sugar
1 1/2 c. milk
2 tsp. vanilla extract
1 tsp. grated lemon peel
1/4 tsp. salt
3 English muffins, crumbled

Butterscotch Sauce:

1 c. packed brown sugar
1/2 c. butter, cubed
1 c. heavy whipping cream, divided
1 tsp. vanilla extract
2 tbsp. confectioners sugar
fresh pear slices (optional)

Coarsely chop pears; place in a greased 9-inch deep-dish pie plate. In a large mixing bowl, beat eggs and sugar. Add the milk, vanilla, lemon peel and salt; mix well. Stir in crumbled English muffins and pour over pears.

Bake, uncovered, at 350°F for 30 to 40 minutes or until a knife inserted near the center comes out clean. Cool slightly on a wire rack.

For Butterscotch Sauce: Combine brown sugar and butter in a saucepan. Cook over medium heat until butter is melted. Gradually add 1/2 cup cream. Bring to a slow boil over medium heat, stirring constantly. Remove from heat and stir in vanilla; set aside. In a small mixing bowl, beat the remaining cream until it begins to thicken. Add confectioners sugar and beat until stiff peaks form. Cut the pie into wedges. Garnish with whipped cream and pear slices if desired. Serve with Butterscotch Sauce.

Yield: 8 servings.