No Fail Bean Pie Recipe - Allrecipes.com
No Fail Bean Pie Recipe
  • READY IN ABOUT hrs

No Fail Bean Pie

Recipe by  

"This is a traditional Muslim bean pie that most people have never had and even more have never made. Made with navy beans, it is surprisingly a wonderful dessert. Once you've had it, you'll love making it. There are only a few recipes for this pie and it took me years of tweaking other recipes to come up with one that actually makes an edible bean pie. This recipe you can trust to make an awesome dessert."

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Ingredients Edit and Save

Original recipe makes 1 9-inch pie Change Servings
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  • PREP

    30 mins
  • COOK

    50 mins
  • READY IN

    2 hrs 20 mins

Directions

  1. Preheat oven to 450 degrees F (230 degrees C). Place pie crusts into 9-inch pie dishes.
  2. In a food processor, place the navy beans, evaporated milk, melted butter, cinnamon, nutmeg, flour, sugar, vanilla extract, eggs, and egg yolks; pulse the mixture a few times, then process until smooth, about 1 minute. Pour the filling into the prepared pie crusts.
  3. Bake at 450 degrees F (230 degrees C) for 15 minutes, then reduce heat to 350 degrees F (175 degrees C) and bake until the filling is set and the crust is golden brown, an additional 35 minutes. Cool before slicing. Eat warm or cold. Refrigerate leftovers.
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Reviews More Reviews

Most Helpful Positive Review
Aug 10, 2011

Great taste. I used soy milk instead of the evaporated milk, and changed the 2 1/2 cups sugar to 2 cups sugar and 1/4 cup pear butter, because I thought that the sugar amount was more than I wanted to deal with! The amount of filling was enough for 2 pies rather than one with a top crust! I baked the pies at 350 for 1 hr. 10 mins.

 
Most Helpful Critical Review
Oct 03, 2013

I am not sure what I was really expecting taste-wise, but this was not a very good tasting dish at all. The texture is heavy and dense, the flavor far too bean-y. Won't make it again.

 
Jul 17, 2013

Timyo --- you asked >>> Should I use a different bean >> I wonder if folding the eggs into the batter would make it creamier?

 
Oct 19, 2011

thank u for this receipe..i always wanted this bean pie receipe for long time...its so easy and it so yummy ..i ate this pie with whip cream topping and its turn so yummy for desert....

 
Jul 29, 2011

Fantastic! And very easy! I will make this for Ramadan this year.

 
Aug 22, 2011

I've always wanted to make Bean Pies for my family and your recipe made it possible. It was quick and easy. However I didn't use as much sugar the 2nd time I made them but they came out great.

 
Jul 15, 2013

I grew up eating and loving bean pies, so it's great to finally have a recipe. I followed the advice of other reviewers and cut the sugar to 2 cups instead of 2 1/2. I didn't have a food processor so I put the ingredients in a blender instead. The tops of both of my pie crusts burned a little bit, so when I try this again, I think I will follow the advice of a couple other reviewers and bake at 350 for an 1:10. My pies didn't have the deep, dark color that I was expecting (they were light tan). However, the taste was still good. The secret, I found, was letting the pies refrigerate overnight. By the next day, their color had deepened AND the flavors seemed even richer and tastier than they'd been the day before. Thanks so much for posting this recipe! It's definitely going to become a regular in my house!

 
Dec 04, 2011

these pies came out wonderfully! i substituted the white sugar for brown and it still came out great :)

 

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Nutrition

  • Calories
  • 539 kcal
  • 27%
  • Carbohydrates
  • 75.2 g
  • 24%
  • Cholesterol
  • 99 mg
  • 33%
  • Fat
  • 22 g
  • 34%
  • Fiber
  • 5 g
  • 20%
  • Protein
  • 11.2 g
  • 22%
  • Sodium
  • 585 mg
  • 23%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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