Best 5 Classic Bean Pie Recipes

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Indulge in the Southern comfort food classic, bean pie, a delectable dish that combines the hearty goodness of beans with the flaky crust of a pie. This versatile dish can be enjoyed as a main course or side dish, and it's a great way to use up leftover beans. Whether you prefer a traditional savory bean pie or a sweet and tangy version, this article has a recipe for everyone. Our collection includes a classic bean pie recipe made with bacon, onion, and spices, a vegetarian bean pie filled with colorful vegetables, and a unique sweet potato bean pie that adds a touch of sweetness to this classic dish. With step-by-step instructions and helpful tips, these recipes ensure a perfect bean pie every time. So, gather your ingredients, preheat your oven, and get ready to experience the comforting flavors of this Southern gem.

Here are our top 5 tried and tested recipes!

PINTO BEAN PIE



Pinto Bean Pie image

Gammy (as my mom, Barbara Galloway, is known around here) loves to cook and be creative. It's a trait that was passed down from her father. Pinto Bean Pie is one of her favorite recipes to make, especially when she's planning special holiday meals. If you'd like to dress up each slice, top them with a dollop of whipped cream and a pecan. -Valerie Elijah, Dayton, Ohio

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 8 servings.

Number Of Ingredients 9

1/2 cup canned pinto beans, rinsed, drained and mashed
1/3 cup butter, melted
1 teaspoon vanilla extract
1-1/4 cups sugar
1/2 cup sweetened shredded coconut, finely chopped
2 eggs, lightly beaten
1 unbaked pastry shell (9 inches)
1/2 cup chopped pecans
Whipped topping, optional

Steps:

  • In a large bowl, combine the beans, butter and vanilla. Stir in the sugar and coconut. Add eggs; stir well. Pour into crust. Bake at 350° for 30 minutes. , Sprinkle with pecans; bake 15-20 minutes longer or until a knife inserted in the center comes out clean but moist. Cool on a wire rack. Serve with whipped topping if desired. Refrigerate leftovers.

Nutrition Facts :

NAVY BEAN PIE



Navy Bean Pie image

A custardy navy bean puree is generously spiced with cinnamon for the filling of this fall-friendly pie. Martha made this recipe on episode 703 of Martha Bakes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 9-inch pie

Number Of Ingredients 10

1 cup dried navy beans, picked over, soaked overnight, and drained
2 tablespoons all-purpose flour, plus more for work surface
1/2 recipe Essential Pate Brisee
One 12-ounce can evaporated milk
1 cup sugar
4 tablespoons (1/2 stick) unsalted butter
2 teaspoons ground cinnamon
4 large eggs
2 teaspoons pure vanilla extract
Whipped cream, for serving (optional)

Steps:

  • Rinse beans and transfer to a saucepan. Add 3 cups water and bring to a boil. Reduce to low, cover, and cook beans slowly until tender, 1 1/2 to 2 hours. Measure 1 cup beans and set aside, reserving remaining beans for another use.
  • On a lightly floured surface, roll out pate brisee to a 13-inch round about 1/8-inch thick. Fit dough into a 9-inch pie dish and press into bottom edges and up the sides. Trim edge, leaving a 1-inch overhang; fold edge under and crimp as desired. Freeze 15 minutes.
  • Preheat the oven to 375 degrees with the rack located in the lower third. Line crust with parchment paper, gently pressing the parchment into the edges of the crust; weigh down parchment with pie weights or dried beans.
  • Bake until the edges of the crust begin to turn golden, about 30 minutes. Carefully remove pie weights and parchment paper. Continue to bake until crust is golden brown in color, about 20 minutes more. Transfer the crust to a wire rack to cool slightly.
  • Reduce oven temperature to 350 degrees. In a blender, combine beans, evaporated milk, 2 tablespoons flour, sugar, butter, cinnamon, eggs, and vanilla. Blend until mixture is smooth.
  • Strain bean mixture through a sieve into a glass measuring cup. Pour filling into cooled crust and bake until golden filling is just set, 50 to 60 minutes. Let cool completely on a wire rack before serving with whipped cream, if desired.

BEAN PIE



Bean Pie image

Provided by Nancie McDermott

Categories     Milk/Cream     Bean     Dairy     Vegetable     Bake     Vegetarian     Legume     Family Reunion     Advance Prep Required

Yield Makes one 9-inch pie

Number Of Ingredients 10

Pastry for a 9-inch single-crust pie, such as Barry Maiden's Butter/Shortening Piecrust
1 cup sugar
1 tablespoon flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup evaporated milk or half-and-half
1/4 cup butter, melted
2 eggs
1 tablespoon vanilla extract
1 cup mashed, cooked navy beans

Steps:

  • Heat the oven to 350 degrees F. Line a 9-inch pie pan with crust, then crimp the edges decoratively.
  • In a medium bowl, combine the sugar, flour, cinnamon, and nutmeg, and stir with a fork to mix well. Add the milk, butter, eggs, and vanilla, and stir to mix everything well. Add the mashed beans and use an electric mixer or a whisk to beat all the ingredients together well, making a thick, smooth filling.
  • Pour the filling into the piecrust. Place the pie on the bottom shelf of the oven. Bake until the edges puff up and the center is fairly firm, wiggling only a little when you gently nudge the pan, 40 to 50 minutes.
  • Place the pie on a cooling rack or a folded kitchen towel and let cool for 20 to 30 minutes. Serve warm or at room temperature.

CLASSIC BEAN PIE



Classic Bean Pie image

Before my children were born, we used to visit this really nice couple we met while attending college. We would have dinner together, and one of the things my friend would bake were bean pies. The recipe she gave me I changed, and made it my own. The consistency and texture on this pie is very nice, and would go great with a...

Provided by Cecelia Anderson

Categories     Pies

Time 55m

Number Of Ingredients 10

2 c cooked mashed beans(navy, great northern, pinto)
1/2 c softened butter (1 stick)
2 c granulated sugar
4 eggs, beaten with a fork
1 can(s) evaporated milk (any brand)
2 Tbsp flour
2 tsp nutmeg
2 Tbsp vanilla
2 tsp cinnamon
1 9 inch pie shell

Steps:

  • 1. In a large bowl, add softened butter to mashed beans and mix well. Add the sugar and mix well by hand.
  • 2. In a blender add the one can of evaporated milk. Then add the beaten eggs and blend. To the eggs and milk add the nutmeg, cinnamon, flour, and vanilla, then blend.
  • 3. Finally add the butter, bean and sugar mixture. Blend for at least 2 minutes. This will give the pie a nice smooth consistency. Pour into a 9-inch pie shell and bake at 350 degrees until firm and brown. It takes approximately 60 minutes to bake. (This filling is enough for two pies.)

NO FAIL BEAN PIE



No Fail Bean Pie image

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.

Provided by Imam Qadriyyah S. Mabel-Doroth

Categories     Desserts     Pies

Time 2h20m

Yield 12

Number Of Ingredients 11

2 deep-dish prepared pie crusts
2 (15.5 ounce) cans navy beans, rinsed and drained
1 (12 fluid ounce) can evaporated milk
½ cup butter, melted
1 teaspoon ground cinnamon
1 teaspoon grated nutmeg
2 tablespoons all-purpose flour
2 ½ cups white sugar
2 tablespoons vanilla extract
2 eggs
2 egg yolks

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Place pie crusts into 9-inch pie dishes.
  • 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.
  • 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.

Nutrition Facts : Calories 539.1 calories, Carbohydrate 75.2 g, Cholesterol 94.6 mg, Fat 22 g, Fiber 5 g, Protein 11.2 g, SaturatedFat 9.5 g, Sodium 585.1 mg, Sugar 45.5 g

Tips:

  • To make sure your bean pie filling is smooth and creamy, be sure to soak the beans overnight and then cook them until they are very soft.
  • Use a food processor or blender to puree the beans until they are completely smooth.
  • For a richer flavor, add a tablespoon or two of brown sugar or maple syrup to the filling.
  • If you don't have a pie crust, you can make your own using a simple recipe or use a store-bought crust.
  • Be sure to pre-bake the pie crust for about 15 minutes before adding the filling. This will help prevent the crust from becoming soggy.
  • Bake the pie for about 45 minutes, or until the filling is set and the crust is golden brown.
  • Let the pie cool for at least an hour before serving. This will allow the filling to firm up and the flavors to meld together.

Conclusion:

Bean pie is a delicious and satisfying dessert that is perfect for any occasion. It is easy to make and can be customized to your liking. Whether you prefer a sweet or savory filling, a flaky or crumbly crust, bean pie is sure to please everyone at your table. So next time you are looking for a new dessert to try, give bean pie a try. You won't be disappointed.

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