Pudding Pie:
In medium saucepan place 2 3/4 cups milk and salt.  Sprinkle sugar over milk but do not stir.  Heat over medium high temperature on top of range. 

While milk mixture is heating, in small bowl combine cornstarch, remaining 1/2 cup milk and egg yolks. Mix well.

When milk comes to a rolling boil remove from heat and stir in cornstarch mixture to thicken.  Return to heat and cook about 1 minute longer. 

Remove from heat, stir in vanilla and butter.  Let cool 2-3 minutes before pouring into prepared pie shell.  Allow for further cooling, then refrigerate while making caramelized pear topping

Caramelized Pears:
Peel, halve and core pears.  Cut pear halves into 3 equal wedges.

Heat butter in well-seasoned cast iron skillet over moderate heat until foam subsides, then stir in SUGAR IN THE RAW^®. Arrange pear wedges cut sides up.

Sprinkle pears with cinnamon and heat undisturbed for about 10 minutes until sugar caramelizes (turns a deep golden color).  Let pears cool.

Place cooled pear wedges on top of chilled pudding pie, drizzle caramel sauce on top.  Chill and serve.

Courtesy of Cumberland Packing © 2009