Nov 14 2014
I like to try new and different things so when I saw this I had to try it. I don’t bake well and don’t do a lot of desserts but being a bean lover I had to make this.
This is an easy pie to make and if you use a store bought crust like I did it’s that much easier; almost a no brainer!
Our son had to go to Columbus on business so dropped the grandson off here after school. When his Mom got here they all ordered fish from Capt. D’s. I had a left over brat and some slaw.
We all had a piece of the pie for dessert. We all liked it and I loved it! If you didn’t know there were beans in it you would never know it. To me the taste and texture is between a pumpkin and a sweet potato pie. I will be making this again.
When we were all done I looked over and there on my wife’s plate was all the crust! She hardly ever eats the crust; I may as well just buy some pie filling or make it and serve in a bowl for her!
All but the eggs
Baked pie
My dessert
Recipe
A navy bean pie
Make your favorite pie crust for a 9” pie or do as I did and use a store bought crust.
Filling
1 cup evaporated milk
1 cup canned navy beans, rinsed and drained
1 cup sugar
4 tbsp. unsalted butter
1½ tbsp. flour
1 tbsp. vanilla extract
1 tsp. ground cinnamon
½ tsp. freshly grated nutmeg
3 eggs
Lay out your crust in a 9” pie pan and if needed trim so you have about a half inch excess around the edge.
Mix all the above ingredients in a blender and puree until smooth. Pour it into your pie shell, fold over the excess crust and make fancy little flutes. If you don’t do that well like me just fold it over and call it a rustic pie. Pour the filling in the shell bake in a pre-heated oven at 350 deg. for about an hour. Mine was done in 55 minutes.
My crust edge was a little too brown so you may want to cover the edge with some aluminum foil before baking.
Smokin Don
