Bean Pie
Active Time
10 minutes
Total Time
55 minutes (plus cooling)
Bean pies are commonly associated with African American Muslims and were widely sold as part of their fundraising efforts. If you love pumpkin pie or sweet potato pie, then you will be a fan of bean pie too. This pie, which relies largely on pantry ingredients, has a lovely custard filling consisting of drained canned navy beans that are processed until smooth. Sweetened condensed milk offers a thick, velvety texture that rounds out the custard while brown sugar lends a mild molasses flavor that deepens and counterbalances the warm spices. This pie is a wonderful way to use up extra canned beans—and to add a little more protein to your desserts. Whether you are participating in a bake sale or celebrating a special occasion, this easy bean pie will delight everyone who tastes it.
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What you’ll need
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Pie Pan
$23 At Williams Sonoma
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Cinnamon
$9 At Burlap and Barrel
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Ground Ginger
$9 At Burlap and Barrel
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Ingredients
8 servings
Step 1
Place rack in lower third of oven; preheat to 425°. If using 1 disk of Our Favorite Pie Crust, roll out on a lightly floured surface to a 14" round. Transfer to a 9"-diameter pie dish, then lift edges and allow dough to slump down into dish. Trim dough, leaving about 1" overhang. Fold overhang under and crimp edges. Transfer to a rimmed baking sheet. If using one 9"-diameter store-bought pie crust, thawed if frozen, place on a rimmed baking sheet.
Step 2
Process 1 large egg, 1 large egg yolk, one 15.5-oz. can navy beans, rinsed, ½ cup plus 2 Tbsp. sweetened condensed milk, ¼ cup (½ stick) unsalted butter, melted, slightly cooled, 2¼ tsp. vanilla extract, ½ cup (100 g) granulated sugar, ¼ cup (packed; 50 g) light brown sugar, 1 Tbsp. all-purpose flour, ½ tsp. ground cinnamon, ½ tsp. ground nutmeg, ⅛ tsp. ground ginger, and ¼ tsp. kosher salt in a food processor until smooth, about 1 minute. Pour filling into crust.
Step 3
Bake pie 15 minutes. Reduce oven temperature to 350° and continue to bake, covering crust with foil if getting too dark, until crust is golden brown, filling is set and puffed slightly, and a tester inserted into the center comes out clean, 27–32 minutes. Transfer pie to a wire rack and let cool slightly before serving.
Do Ahead: Pie can be baked 3 days ahead. Let cool completely; cover and chill.
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