This bean pie recipe turns humble navy beans into a silky, spiced custard pie that tastes like a cross between pumpkin pie and sweet potato pie.
One bite and you will understand why it has been a beloved dessert for generations.
The filling comes together in a blender, so there is no fussy stovetop cooking involved. Just puree, pour, and bake.
I love how the warm cinnamon and nutmeg play against the naturally mild, slightly nutty flavor of the beans.
It is comforting in a way that feels both nostalgic and completely unexpected.
This recipe uses a simple flour crust and a smooth, custardy filling that sets up perfectly every time.
It is easy enough for a weeknight bake and special enough for a holiday table.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 1 hour |
| Total Time | 1 hour 20 minutes |
| Servings | 8 slices |
| Difficulty Level | Easy |
Why You’ll Love This Bean Pie Recipe
This bean pie recipe uses simple pantry staples but delivers a filling that tastes remarkably rich and creamy.
Nobody guesses beans are the secret ingredient until you tell them.
It bakes up with a smooth, custard like texture similar to pumpkin pie, but with a flavor all its own.
Once you try it, you will want to keep this recipe in your regular rotation.
- Made with everyday ingredients you likely already have on hand
- Silky, custard like texture with warm spice flavor in every bite
- No stovetop cooking required, the filling comes together in a blender
- Freezer friendly, so you can bake it well ahead of a gathering
- A unique dessert with a rich history that always sparks conversation
You might also enjoy: Southern Pecan Pie Recipe
Ingredients
You only need a handful of ingredients for this bean pie recipe, most of which are already sitting in your kitchen.
The star of the show is navy beans, which puree into a filling so creamy you would swear it was made with sweet potatoes or pumpkin.
- 1 unbaked 9 inch pie crust, store bought or homemade
- 2 cans (15.5 ounces each) navy beans, drained and rinsed, about 3 cups
- 1 cup evaporated milk
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, melted
- 3 large eggs
- 2 tablespoons all purpose flour
- 1 tablespoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
This pairs beautifully with a slice of my Coconut Custard Pie Recipe if you want to set up a little pie tasting spread.
Kitchen Equipment Needed
The tools for this bean pie recipe are simple and most home bakers already own them.
The one piece of equipment that really matters is a good blender or food processor, since it determines how silky your filling turns out.
- 9 inch pie dish
- High speed blender or food processor
- Large mixing bowl
- Rubber spatula
- Measuring cups and spoons
- Pastry blender, if making your crust from scratch
- Digital kitchen scale, optional but helpful for precise measuring
- Wire cooling rack
Recommended Products for This Recipe
These are a few products I personally reach for whenever I bake this bean pie recipe.
None of them are required, but each one solves a specific pain point that comes up when making a custard style pie.
1. Ceramic Pie Dish
A ceramic pie dish heats more evenly than thin metal pans, which helps this custard filling set without a soggy bottom crust.
It also goes straight from the oven to the table, which makes serving so much easier.
2. Vitamix Blender
A powerful blender is the difference between a slightly grainy bean pie and one that tastes like velvet.
I run my beans and milk together for a full two minutes to get that signature smooth custard texture.
3. Nielsen Massey Pure Vanilla Extract
Since this pie has so few flavor components, the quality of your vanilla really shows.
I switched to a pure extract years ago and noticed the difference immediately in every custard pie I bake.
4. Pastry Blender and Dough Cutter
If you are making your crust from scratch, a pastry blender cuts cold butter into the flour quickly, which keeps the dough flaky.
It saves your hands from getting warm, which can melt the butter and toughen the crust.
This bean pie recipe pairs wonderfully with my Graham Cracker Crust Recipe if you want to swap in a no roll, no fuss crust option.
Step-by-Step Instructions: How to Make Bean Pie
1. Prepare the Pie Crust
- Roll out your pie dough on a lightly floured surface until it is about 12 inches in diameter.
- Fit the dough into your 9 inch pie dish, pressing gently into the bottom and sides.
- Trim any excess dough hanging over the edge and crimp the border with your fingers or a fork.
- Place the crust in the refrigerator to chill while you prepare the filling. This helps prevent shrinking in the oven.
2. Preheat the Oven
- Set your oven to 425 degrees Fahrenheit and let it fully preheat before baking.
- Position a rack in the center of the oven so the pie bakes evenly on all sides.
3. Puree the Bean Filling
- Add the drained and rinsed navy beans to your blender or food processor.
- Pour in the evaporated milk and blend on high until the mixture is completely smooth, with no visible bean pieces remaining.
- Stop and scrape down the sides of the blender as needed to make sure everything is fully incorporated.
4. Mix in the Wet Ingredients and Spices
- Add the melted butter, granulated sugar, eggs, and flour to the blender with the bean mixture.
- Add the vanilla extract, cinnamon, nutmeg, and salt.
- Blend everything together on high speed for one to two minutes, until the filling is silky and completely lump free.
5. Pour the Filling into the Crust
- Remove the chilled pie crust from the refrigerator.
- Slowly pour the bean filling into the crust, filling it almost to the top edge.
- Gently tap the pie dish on the counter a few times to release any trapped air bubbles.
6. Bake the Pie
- Place the pie in the preheated 425 degree oven and bake for 15 minutes.
- Reduce the oven temperature to 350 degrees Fahrenheit without opening the door, and continue baking for 40 to 45 minutes.
- The pie is done when the edges are set and only the very center jiggles slightly when you gently shake the dish.
- If the crust edges start browning too quickly, cover them loosely with strips of foil.
7. Cool and Set
- Remove the pie from the oven and place it on a wire cooling rack.
- Let the pie cool at room temperature for at least two hours before slicing, since the filling continues to set as it cools.
- For the cleanest slices, refrigerate the pie for an additional hour before cutting.
Read Also: Chess Pie Recipe
Tips for The Best Bean Pie
A few small details make a big difference with this bean pie recipe.
Most of them come down to how well you blend the filling and how carefully you manage the baking temperature.
- Blend the filling longer than feels necessary, at least two full minutes, for the smoothest texture
- Use canned navy beans for convenience, or cook dried beans until they are very tender
- Do not skip the temperature drop from 425 to 350 degrees, since this prevents the top from cracking
- Check for doneness a few minutes early, since ovens vary and the center should still jiggle slightly
- Let the pie cool completely before slicing so the filling has time to firm up properly
- A instant read thermometer can confirm the center has reached about 175 degrees Fahrenheit if you want extra certainty
- If you make this often, a stand mixer fitted with a whisk attachment works well for the wet ingredients before folding in the puree
I learned most of these tricks while perfecting my Buttermilk Pie Recipe, which shares a similar custard base.
Serving Suggestions
Bean pie is rich and lightly spiced, so it pairs well with something fresh or something equally cozy, depending on the occasion.
I usually serve it slightly chilled or at room temperature with a dollop of whipped cream on top.
- A generous spoonful of freshly whipped cream
- A scoop of vanilla ice cream for an extra indulgent dessert plate
- A hot cup of coffee or spiced chai on the side
- A light dusting of extra cinnamon or nutmeg right before serving
- Alongside other Southern desserts like Black Folks Sweet Potato Pie for a holiday dessert table
Variations of Bean Pie
Once you have the basic bean pie recipe down, it is easy to make it your own.
A few small swaps can completely change the flavor while keeping that signature creamy texture.
- Swap the evaporated milk for coconut cream for a tropical twist on the classic filling
- Add a splash of bourbon extract for a warm, boozy note that pairs well with the cinnamon and nutmeg
- Use pinto beans or great northern beans in place of navy beans for a slightly different color and flavor
- Add a tablespoon of orange zest for a brighter, citrusy version
- Bake the filling in individual ramekins for single serving bean custards instead of one large pie
This same warm spice profile shows up in my Maple Pecan Pie Recipe, another cozy pie worth trying.
Storage and Reheating
This bean pie recipe stores beautifully, which makes it a great make ahead dessert for holidays and gatherings.
Because it is a custard pie, it needs to stay refrigerated rather than sitting out at room temperature for long periods.
- Cover the cooled pie tightly with plastic wrap or foil and refrigerate for up to 4 days
- Store leftover slices in an airtight pie carrier to keep the crust from absorbing fridge odors
- To freeze, wrap the fully cooled pie tightly and freeze for up to 2 months
- Thaw frozen pie overnight in the refrigerator before serving
- Serve chilled or bring individual slices to room temperature for about 20 minutes before eating
You might also enjoy: Southern Sweet Potato Pie Recipe
Nutritional Facts
Here is an approximate breakdown per slice, based on 8 servings from one 9 inch pie.
Exact values will vary depending on your specific crust and ingredient brands.
- Calories: about 320 per slice
- Protein: about 7 grams
- Carbohydrates: about 45 grams
- Fiber: about 6 grams
- Sugar: about 30 grams
- Fat: about 13 grams
For another protein rich dessert, check out my Pumpkin Pie Recipe From Scratch.
Health Benefits of Key Ingredients
Bean pie is unusual in that its main ingredient brings real nutritional value to a dessert.
Navy beans are the reason this pie has more staying power than most other custard pies.
- Navy beans are high in plant based protein and fiber, which helps you feel fuller for longer
- Eggs contribute protein along with B vitamins that support energy metabolism
- Cinnamon has been studied for its potential role in supporting healthy blood sugar levels
- Nutmeg contains antioxidants that may help support overall wellness in small amounts
- Evaporated milk adds calcium and vitamin D compared to using heavy cream
My Sweet Potato Pecan Pie Recipe takes a similar approach, blending a nutrient dense base into a classic pie format.
FAQs About Bean Pie
1. What does bean pie taste like?
Bean pie tastes similar to pumpkin pie or sweet potato pie, with a smooth custard texture and warm notes of cinnamon, nutmeg, and vanilla.
The beans themselves add a subtle, mild flavor rather than anything that tastes distinctly like beans.
2. Can I use dried navy beans instead of canned?
Yes, soak 1 1/2 cups of dried navy beans overnight, then simmer them until very tender, about 60 to 75 minutes.
Drain well before pureeing, since excess liquid can make the filling too loose.
3. Why did my bean pie crack on top?
Cracking usually happens when a custard pie bakes at too high a temperature for too long or cools too quickly.
Follow the temperature drop from 425 to 350 degrees closely, and let the pie cool gradually at room temperature.
4. Can I make this bean pie recipe ahead of time?
Absolutely, this pie actually tastes even better the next day once the flavors have had time to settle.
Bake it up to 2 days in advance and store it covered in the refrigerator.
5. Is bean pie the same as sweet potato pie?
They are different pies, though they share a similar custard texture and spice profile.
Bean pie uses pureed navy beans as its base, while sweet potato pie uses mashed sweet potatoes.
Bean Pie
Ingredients
- 1 unbaked 9 inch pie crust store bought or homemade
- 2 cans navy beans 15.5 ounces each, drained and rinsed, about 3 cups
- 1 cup evaporated milk
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter melted
- 3 large eggs
- 2 tablespoons all purpose flour
- 1 tablespoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
Equipment
- Large mixing bowl
- Rubber spatula
- Measuring cups and spoons
- Pastry blender if making your crust from scratch
- Digital kitchen scale optional but helpful for precise measuring
- Wire cooling rack
Method
- Roll out pie dough on a lightly floured surface to about 12 inches in diameter. Fit into a 9 inch pie dish, press into the bottom and sides, trim excess, and crimp the border. Chill in the refrigerator while preparing the filling.
- Preheat oven to 425 degrees Fahrenheit with a rack in the center position.
- Add drained and rinsed navy beans and evaporated milk to a blender or food processor. Blend on high until completely smooth with no visible bean pieces, scraping down the sides as needed.
- Add melted butter, granulated sugar, eggs, flour, vanilla extract, cinnamon, nutmeg, and salt to the blender. Blend on high for one to two minutes until silky and completely lump free.
- Remove the chilled pie crust from the refrigerator. Slowly pour the filling into the crust, filling it almost to the top edge. Gently tap the pie dish on the counter to release any trapped air bubbles.
- Bake at 425 degrees for 15 minutes. Reduce oven temperature to 350 degrees without opening the door and continue baking for 40 to 45 minutes. The pie is done when edges are set and only the very center jiggles slightly. Cover crust edges with foil if they brown too quickly.
- Remove pie from the oven and place on a wire cooling rack. Cool at room temperature for at least two hours before slicing. For cleanest slices, refrigerate for an additional hour before cutting.
Nutrition
Notes
- Blend the filling for at least two full minutes for the smoothest texture.
- Canned navy beans work perfectly, but you can also cook dried beans until very tender.
- Do not skip the temperature drop from 425 to 350 degrees to prevent cracking on top.
- Check for doneness a few minutes early; the center should still have a slight jiggle.
- Let the pie cool completely before slicing so the filling firms up properly.
- Use an instant-read thermometer to confirm the center has reached about 175 degrees Fahrenheit for extra certainty.
- Swap evaporated milk for coconut cream for a tropical twist.
- Add a splash of bourbon extract or a tablespoon of orange zest for a flavor variation.
- Pinto beans or great northern beans can replace navy beans with slightly different color and flavor.
- Store covered in the refrigerator for up to 4 days or freeze for up to 2 months.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This bean pie recipe is proof that the most surprising ingredients can make the most comforting desserts.
Once you taste that first creamy, spiced slice, I have a feeling it will earn a permanent spot in your baking rotation.
I would love to hear how yours turns out, so leave a comment below once you give it a try.
Feel free to share a photo or pass this recipe along to anyone who loves a good pie with a story behind it.
Recommended:
- Vegan Sweet Potato Pie Recipe
- Bourbon Pecan Pie Recipe
- Pumpkin Pie Cheesecake Recipe
- Vodka Pie Crust Recipe
- Mini Pecan Pies Recipe
