Super Bean Pie

Super Bean Pie

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TaurusChefNYC 2

"For the legume fanatic, have this for dessert or as a side. A major bean infusion pour into a nutty crust. WARNING: Soak the beans to release any gassy properties."
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10 h 15 m servings 1078 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 1078 kcal
  • 54%
  • Fat:
  • 70 g
  • 108%
  • Carbs:
  • 90.1g
  • 29%
  • Protein:
  • 25.1 g
  • 50%
  • Cholesterol:
  • 92 mg
  • 31%
  • Sodium:
  • 644 mg
  • 26%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Whisk together the flour, sugar, and salt in a mixing bowl. Cut in the chilled shortening and butter with a knife or pastry blender until the mixture resembles coarse crumbs. (This can also be done in a food processor: pulse the cold shortening and butter until it's the size of small peas. Turn mixture into a bowl and proceed.) Add the ice water a tablespoon at a time, tossing with a fork, until the flour mixture is moistened. Do not add more water than you need: when you squeeze a handful of the moistened pastry mixture, it should form a ball. Divide the dough in half and shape into balls. Wrap in plastic and refrigerate for at least 1 hour or up to three days. Roll one ball out to fit a 9 inch pie plate. Place bottom crust in pie plate and chill for at least 20 minutes before baking. Roll out top crust and set aside.
  2. Preheat an oven to 350 degrees F (175 degrees C).
  3. Drain the great Northern beans, garbanzo beans, navy beans, black beans, black-eyed peas, lentils, pinto beans, and kidney beans and place in a food processor. Blend beans while slowly drizzling the olive oil into the mixture. Blend in the hummus. Pour the batter into a large mixing bowl and stir in the nutmeg, ginger, cinnamon, allspice, cream of tartar, and vanilla extract. Pour the batter into the pie crust and smooth with a spatula. Place the second pie crust on top. Seal the edges using a fork.
  4. Bake in the preheated oven until a knife inserted into the center comes out clean, about 45 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.


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Very strange. Pretty dry. I wonder if the beans were supposed to be cooked after soaking? (its not in the directions)... also, the end result after processing all those beans came to 8 c... wa...

I did not care for this recipe.

I was pleasantly surprised by the flavor of this pie. It was a bit bland, but other than that, the taste was pretty good, albeit reminiscent of refried beans with unusual seasonings. The only u...

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