Classic Bean Pie Recipes

PINTO BEAN PIE

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.

BEAN PIE

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.

NAVY BEAN PIE

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.

CLASSIC BEAN PIE

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

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.