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.

No-Fail Bean Pie
  • 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

    1. Preheat the oven to 450 degrees F (230 degrees C). Place each pie pastry into a 9-inch pie pan.

    2. 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.

    3. 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.

    4. Remove from the oven and let cool for 1 hour before slicing.

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