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!
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I grew up eating and loving bean pies, so it's great to finally have a recipe. I followed the...