Bean Pie
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. The filling comes together in a blender, so there is no fussy stovetop cooking involved. One bite and you will understand why it has been a beloved dessert for generations.
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
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
Instructions
- 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.
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.
Nutrition
Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 7gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 95mgSodium: 210mgPotassium: 380mgFiber: 6gSugar: 30gVitamin A: 8IUCalcium: 10mgIron: 12mg
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