Butter Bean Custard Pie Recipe - Allrecipes.com
Butter Bean Custard Pie Recipe
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Butter Bean Custard Pie

Recipe by  

"A great bean pie!"

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Ingredients Edit and Save

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

    30 mins
  • COOK

    1 hr

    1 day 2 hrs 30 mins


  1. Soak the beans in the water overnight. The next morning, take the hull off beans. Place beans in a saucepan and add water to cover. Do not add seasoning. Bring to a boil, reduce heat, cover, and cook until beans are very tender, about 1 hour. Drain; when they have cooled slightly, mash beans.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Combine sugar, flour, butter, vanilla, eggs, and salt. Mix well. Stir in mashed beans; add cloves, nutmeg, cinnamon, and cream.
  4. Pour into a pie shell. Bake until a knife inserted near the center of the pie comes out clean, 30 to 45 minutes. Allow to cool completely before serving. Store pie in refrigerator.
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Reviews More Reviews

Most Helpful Positive Review
Apr 02, 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!

Most Helpful Critical Review
Jul 23, 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.


12 Ratings

Mar 31, 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.

Apr 02, 2003

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!

Nov 09, 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.

Nov 15, 2010

I attempted this recipe with the substitution of a can of butter beans instead of making them from dry. It must not have been enough beans or something, because despite following the recipe the pie has not set at all. I'm not talking wiggly in the center--I'm basically going to have to pour it into a jar and use it as ice cream topping and eat the filling covered crust as some sort of cookie... It's so disgustingly sweet that I certainly can't eat it alone! I'm giving it 3 stars because maybe it was my problem for using the canned beans as a shortcut. FYI I used a 16 oz can of beans so I thought it would substitute, but maybe I should have bought two cans instead.

Apr 13, 2007

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

Dec 27, 2005

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


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  • Calories
  • 408 kcal
  • 20%
  • Carbohydrates
  • 65.5 g
  • 21%
  • Cholesterol
  • 62 mg
  • 21%
  • Fat
  • 14.5 g
  • 22%
  • Fiber
  • 1.9 g
  • 8%
  • Protein
  • 4.6 g
  • 9%
  • Sodium
  • 291 mg
  • 12%

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

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