No Fail Bean Pie

No Fail Bean Pie

47
Jolli 27

"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

2 h 20 m servings 539 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 539 kcal
  • 27%
  • Fat:
  • 22 g
  • 34%
  • Carbs:
  • 75.2g
  • 24%
  • Protein:
  • 11.2 g
  • 22%
  • Cholesterol:
  • 95 mg
  • 32%
  • Sodium:
  • 585 mg
  • 23%

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.

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Directions

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  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.

Reviews

47
  1. 53 Ratings

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Most helpful positive review

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 wa...

Most helpful critical review

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.

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 wa...

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

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....

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 process...

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

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.

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

Great pie! I randomly tried making this after browsing for a 5 star recipe that was different from anything else I'd ever made and was very impressed with it! It's quite delicious.

Nice pie. Not to be nit-picky, but this is a traditional African-American muslim bean pie. I would substitute a homemade crust for the ready-made crust to keep with the tradition and roots of th...