Reviewed: Mar. 28, 2009

I made this with canned butter beans, which were very easy to hull (rinse them with water to speed up the process). The first time I made this, I had no cloves on hand, and substituted ginger. More recently, I tried this with a fruit pectin substitute for the butter, for a low-fat version. Both modifications have come out wonderfully.

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Reviewer:

Jenka

Living In: Alexandria, Virginia, USA

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Reviewed: Nov. 9, 2007

This is delicious. It's pretty rich though, better have some ice cold milk handy. The one thing I will change next time however is to reduce the amount of clove. It was a little over powering.

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Reviewer:

CookingForBob

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Reviewed: Apr. 13, 2007

Very tasty. Maybe a little too sweet for me so will make it with less sugar next time.

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Reviewer:

Beckybocky

Cooking Level: Intermediate

Home Town: Bray, County Wicklow, Ireland

Living In: Helsinki, Uusimaa, Finland

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Reviewed: Dec. 27, 2005

Who would know that a bean pie could taste so good!

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Reviewer:

BATTLEMC

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Reviewed: Feb. 9, 2003

This was an "ok" tasting pie. For some reason I think mine was a bit grainy. Almost reminded me of a buttermilk chess pie, but with a grainy texture. I haven't really decided if I like it or not, but it is somewhat healthy..you know, with the beans and all.

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Reviewer:

JOSIE

Cooking Level: Intermediate

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Reviewed: Feb. 9, 2003

I was shocked at how delicious this was! We happened to have some canned butter beans in the pantry, so I decided to try this, and it was a huge hit! What a surprisingly great dessert!

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Reviewer:

Julie

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Reviewed: Aug. 24, 2000

I loved this recipe. The pie was absolutely delicious that you couldn't tell it was made from beans. My family gotes through them so fast, I have to make extras!

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