No-Fail Bean Pie
This is a traditional Muslim bean pie made with navy beans. There are only a few recipes for this pie, and it took me years of tweaking those recipes to come up with a version I like. Serve this pie warm or cold for an awesome dessert. Refrigerate leftovers.
Ingredients
-
1 (14.1 ounce) package double-crust pie pastry, thawed
-
2 (15.5 ounce) cans navy beans, rinsed and drained
-
1 (12 fluid ounce) can evaporated milk
-
2 ½ cups white sugar
-
½ cup butter, melted
-
2 large eggs
-
2 large egg yolks
-
2 tablespoons all-purpose flour
-
2 tablespoons vanilla extract
-
1 teaspoon ground cinnamon
-
1 teaspoon grated nutmeg
Instructions
-
Preheat the oven to 450 degrees F (230 degrees C). Place each pie pastry into a 9-inch pie pan.
-
Place navy beans and evaporated milk into a food processor. Add sugar, melted butter, eggs, egg yolks, flour, vanilla, cinnamon, and nutmeg; pulse a few times, then process until smooth, about 1 minute. Pour mixture into the prepared pie crusts.
-
Bake in the preheated oven for 15 minutes, then reduce heat to 350 degrees F (175 degrees C) and bake until filling is set and crust is golden brown, about 35 more minutes.
-
Remove from the oven and let cool for 1 hour before slicing.
You might also like
