Bean Pie | Black Muslims originally created the bean pie as a healthier alternative to sweet potato pie. This pie utilizes navy beans as its main ingredient. Evaporated milk, egg yolks, vanilla, nutmeg and cinnamon help create a rich custard.
INGREDIENTS
2 frozen deep-dish pie crusts
2 (15.5 ounce) cans navy beans, rinsed and drained
1 (12 fluid ounce) can evaporated milk
½ cup butter, melted
1 teaspoon ground cinnamon
1 teaspoon grated nutmeg, fresh is best
2 tablespoons all-purpose flour
2½ cups white sugar
2 tablespoons vanilla extract
2 eggs
2 egg yolks
PREPARATION
- Preheat oven to 450 degrees.
- Place pie crusts into 9-inch pie dishes.
- Add the navy beans, evaporated milk, melted butter, cinnamon, nutmeg, flour, sugar, vanilla extract, eggs and egg yolks to a food processor. Pulse the mixture a few times, then process until smooth, about 1 minute.
- Pour the filling into the prepared pie crusts.
- Bake at 450 degrees for 15 minutes, then reduce heat to 350 degrees. Bake an additional 35 minutes, until the filling is set and the crust is golden brown. If custard hasn’t set, turn off oven and open door to let the pies cool in the oven.
For a twist, try substituting one of the tablespoons of vanilla extract with a tablespoon of almond extract. Eat warm or cold. Refrigerate leftovers.
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