Combine the first four ingredients and ¼ teaspoon of the salt and cook about 40 minutes or until noodles are tender. Drain and reserve cooking syrup for filling.
Sift sugar, cornstarch and remaining ¼ teaspoon of salt together; add eggs, reserved cooking syrup, and cream; cook slowly until thickened, stirring constantly. Remove from heat, add butter, pineapple juice, pears and all but 2 tablespoons of the noodles.
Cool filling, then pour into pastry shell. Cover with whipped cream and decorate with reserved noodles.