Name: No-Fail Bean Pie
Prep time: 20 min
Cook time: 50 min
Total time: 130 min
Yield: 16 6
Ingredients: 1 (14.1 ounce) package double-crust pie pastry, thawed; 2 (15.5 ounce) cans navy beans, rinsed and drained; 1 (12 fluid ounce) can evaporated milk; 2.5 cups white sugar; 0.5 cup butter, melted; 2 large eggs; 2 large egg yolks; 2 tablespoons all-purpose flour; 2 tablespoons vanilla extract; 1 teaspoon ground cinnamon; 1 teaspoon grated nutmeg

Ingredients

1 (14.1 ounce) package double-crust pie pastry, thawed
2 (15.5 ounce) cans navy beans, rinsed and drained
1 (12 fluid ounce) can evaporated milk
2½ cup white sugar
½ cup butter, melted
2 large eggs
2 large egg yolks
2 tbsp all-purpose flour
2 tbsp vanilla extract
1 tsp ground cinnamon
1 tsp grated nutmeg

Instructions

1
Preheat the oven to 450 degrees F (230 degrees C). Place each pie pastry into a 9-inch pie pan.
2
Place navy beans and evaporated milk into a food processor. Add sugar, melted butter, eggs, egg yolks, flour, vanilla, cinnamon, and nutmeg; pulse a few times, then process until smooth, about 1 minute. Pour mixture into the prepared pie crusts.
3
Bake in the preheated oven for 15 minutes, then reduce heat to 350 degrees F (175 degrees C) and bake until filling is set and crust is golden brown, about 35 more minutes.
4
Remove from the oven and let cool for 1 hour before slicing.

No-Fail Bean Pie

Ingredients

Instructions

Nutrition (per serving)

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