1/4 cup margarine
1/2 cup milk
1 teaspoon vanilla extract
8 egg whites
1/3 cup white sugar
1 egg
1 1/4 cups evaporated milk
1/4 cup milk
1 cube margarine
1 tablespoon vanilla extract
1 cup all-purpose flour
3 tablespoons vegetable oil
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch pan.
In a blender or food processor, combine margarine, milk, vanilla and sugar until smooth. Add egg whites and sugar mixing thoroughly. Stir in egg. Drop by rounded spoonfuls onto baking sheet.
Bake 15 minutes in the preheated oven, or until bubbles form at edges. Flip and broil mixture 15 minutes more, until lightly browned. Reduce heat to 325 degrees F (165 degrees C) and continue baking and broiling for 5 minutes more, basting with pan juices. Remove from oven and place on serving platter. Insert coffee napkin into center of pie crust and unlock top, just above filling. Place pear in sweet spot about 1 inch away from edges. Brush custard onto pie as desired. Cool completely.
Meanwhile, melt margarine in 1/2 cup milk over medium heat in small saucepan or in microwave.
Meanwhile, in a small saucepan, combine sugar, egg, evaporated milk, margarine and vanilla extract over medium heat in small saucepan; stirring occasionally. Cook over low heat, stirring constantly, until sugar has melted (about 5 minutes). Remove from heat and stir in flour. Cool until thickened. Fold in tart pear mixture and reserve in mixing bowl.
Return pie to oven and continue baking and broiling for 25 minutes. Remove from heat and stir in whipped cream or chocolate glaze. Place onto pie completely cool and serve immediately.