Over the years, I’ve experimented with a multitude of dessert recipes, drawing inspiration from seasonal produce and pantry staples. We’ve all baked those lovely zucchini breads and marveled at how vegetables can transform into sweet delights. So, why not beans? If you have a penchant for pumpkin or sweet potato pies, I urge you to embrace a culinary adventure with my Bean Pie recipe. I promise, it’s an experience worth every bite.
How To Make Bean Pie Recipe Overview:
This Bean Pie is not just another dessert; it’s a conversation starter. Using navy beans as the base, we’re creating a lusciously creamy filling that sings notes of cinnamon and pumpkin pie spice. When baked, it gives the warmth of a spiced custard pie, making it hard to believe that beans are the star ingredient. Perfect for potlucks and family gatherings, this pie serves 8 people and has a total cooking time of about an hour. Best of all? Prepare it a day ahead, let it chill, and be ready to surprise your guests.
Tools and Equipment:
- Pie Dish: A standard 9-inch pie dish works best to ensure even cooking and a perfect crust.
- Food Processor or Blender: To achieve a smooth, creamy bean texture, it’s essential to puree the beans well.
- Mixing Bowl: A medium-sized mixing bowl will suffice for combining all the ingredients.
- Whisk: This helps in beating the eggs and ensuring the mixture is well-combined.
Ingredients:
- 1 (14.1-oz.) pkg. refrigerated piecrusts
- 2 (15-oz.) cans navy beans, drained, rinsed, and mashed
- 4 large eggs
- 1 (12-oz.) can evaporated milk
- 1 1/2 cups granulated sugar
- 1 teaspoon pumpkin pie spice
- 2 teaspoons ground cinnamon
- 1 teaspoon kosher salt
- Whipped cream, for serving
Instructions:
- Preheat your oven to 350°F (175°C).
- Unroll the pie crust. Now fit the pie crust into the pie dish. Trim any excess crust. Then crimp the edges.
- In a food processor or blender, puree the navy beans until smooth.
- In a mixing bowl, beat the eggs. Add the pureed beans, evaporated milk, sugar, cinnamon, pumpkin pie spice, and salt. Whisk everything together until combined.
- Pour the filling into the pie crust.
- Bake in the preheated oven for about 50 minutes, or until the center is set and a knife inserted comes out clean.
- Allow the pie to cool completely. Refrigerate for a few hours before serving. Refrigerating will ensure a better flavor.
- Serve with a dollop of whipped cream.
Nutritional Value (per slice):
Calories: 330
Protein: 9g
Carbohydrates: 48g
Fat: 12g
Fiber: 5g
Sugars: 30g
Also Try: Amaretti-Style Almond Biscuits Recipe
FAQs:
Why use navy beans in a dessert pie? Isn’t it unusual?
While it might seem unconventional, navy beans are an excellent base for this dessert due to their mild flavor and creamy texture. When pureed and combined with sweet and spiced ingredients, they create a filling reminiscent of traditional custard pies. Think of it as similar to using zucchini in bread or green tomatoes in pies – it’s all about transforming unexpected ingredients into delightful culinary experiences.
How can I ensure the smoothest possible filling for my bean pie?
It’s essential to thoroughly puree the beans for a silky-smooth filling . Make sure to drain and rinse them well before mashing. Use a high-quality food processor or blender to achieve the desired consistency. If you still find the texture gritty, you can push the pureed beans through a fine-mesh sieve to remove any remaining bits.
I’m not a fan of pumpkin pie spice. Can I adjust the spices in this recipe?
Absolutely! The beauty of this bean pie is its adaptability. If you don’t like pumpkin pie spice, you can customize the spices to your preference. Common alternatives include nutmeg, allspice, cloves, or even a touch of cardamom.
Can I make this bean pie with a homemade pie crust instead of a refrigerated one?
Of course! If you have a favorite homemade pie crust recipe, feel free to use it. A buttery, flaky crust complements the creamy bean filling beautifully. Just make sure to prepare and chill your homemade crust before adding the filling to ensure the best texture and flavor.
How do I know when the bean pie is perfectly baked and ready to come out of the oven?
The key to a perfectly baked bean pie is to look for a set center. Around the 50-minute mark, lightly jiggle the pie. If the center wobbles just a little, like a custard, and a knife or toothpick inserted in the middle comes out clean or with a few crumbs (not wet batter), it’s ready. Remember, it will continue to set as it cools, so it’s essential not to overbake. If the edges of the crust are browning too quickly, you can cover them with aluminum foil during the baking process.
Conclusion:
Bean Pie is a delightful twist on traditional pies, making it a unique and wholesome addition to any dessert spread. While it might seem unconventional, once you try it, you’ll be amazed at how beans can indeed be the showstopper in a dessert. Give it a shot, and enjoy the chorus of surprised and pleased reactions from your guests. Happy baking!
Bean Pie Recipe
Ingredients
- 1 14.1-oz. pkg. refrigerated piecrusts
- 2 15-oz. cans navy beans, drained, rinsed, and mashed
- 4 large eggs
- 1 12-oz. can evaporated milk
- 1 1/2 cups granulated sugar
- 1 teaspoon pumpkin pie spice
- 2 teaspoons ground cinnamon
- 1 teaspoon kosher salt
- Whipped cream for serving
Instructions
- Preheat your oven to 350°F (175°C).
- Unroll the pie crust. Now fit the pie crust into the pie dish. Trim any excess crust. Then crimp the edges.
- In a food processor or blender, puree the navy beans until smooth.
- In a mixing bowl, beat the eggs. Add the pureed beans, evaporated milk, sugar, cinnamon, pumpkin pie spice, and salt. Whisk everything together until combined.
- Pour the filling into the pie crust.
- Bake in the preheated oven for about 50 minutes, or until the center is set and a knife inserted comes out clean.
- Allow the pie to cool completely. Refrigerate for a few hours before serving. Refrigerating will ensure a better flavor.
- Serve with a dollop of whipped cream.
