epicurious
Bean Pie
This creamy bean pie, which relies largely on pantry ingredients, has a lovely custard filling made with canned navy beans that are processed until smooth.
👥 8 Servings⏱️ Prep & Cook: 55 min🔥 Cook: 10 min👤 Millie Peartree📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●food processor
📝 Preparation Steps
1
Place rack in lower third of oven; preheat to 425°. If using 1 disk of Our Favorite Pie Crust, roll out on a lightly floured surface to a 14" round. Transfer to a 9"-diameter pie dish, then lift edges and allow dough to slump down into dish. Trim dough, leaving about 1" overhang. Fold overhang under and crimp edges. Transfer to a rimmed baking sheet. If using one 9"-diameter store-bought pie crust, thawed if frozen, place on a rimmed baking sheet.
2
Process 1 large egg, 1 large egg yolk, one 15.5-oz. can navy beans, rinsed, ½ cup plus 2 Tbsp. sweetened condensed milk, ¼ cup (½ stick) unsalted butter, melted, slightly cooled, 2¼ tsp. vanilla extract, ½ cup (100 g) granulated sugar, ¼ cup (packed; 50 g) light brown sugar, 1 Tbsp. all-purpose flour, ½ tsp. ground cinnamon, ½ tsp. ground nutmeg, ⅛ tsp. ground ginger, and ¼ tsp. kosher salt in a food processor until smooth, about ⏱️ 1 minute. Pour filling into crust.
large egg1large egg yolk1navy beans, rinsed1 (15.5-oz.) can¼ tsp. vanilla extract2. all-purpose flour, plus more for surface1 Tbsp
3
Bake pie ⏱️ 15 minutes. Reduce oven temperature to 350° and continue to bake, covering crust with foil if getting too dark, until crust is golden brown, filling is set and puffed slightly, and a tester inserted into the center comes out clean, 27–⏱️ 32 minutes. Transfer pie to a wire rack and let cool slightly before serving. Do Ahead: Pie can be baked 3 days ahead. Let cool completely; cover and chill.
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