Recipe by Jolli
"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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deep-dish prepared pie crusts
2 (15.5 ounce) cans
navy beans, rinsed and drained
1 (12 fluid ounce) can
2 1/2 cups
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.
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.
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....
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 :)
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!
* Percent Daily Values are based on a 2,000 calorie diet.
No Fail Bean Pie
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 198
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