This is a traditional Muslim bean pie made with navy beans. There are only a few recipes for this pie, and it took me years of tweaking those recipes to come up with a version I like. Serve this pie warm or cold for an awesome dessert. Refrigerate leftovers.
Ingredients
- double-crust pie pastry: 1 pack (14.1 ounce pack, thawed)
- navy beans: 2 cans (15.5 ounce cans, drained)
- evaporated milk: 1 can (12 fluid ounce can)
- ½ cups white sugar: 2 piece
- butter: 0.5 cup (melted)
- eggs: 2 piece
- egg yolks: 2 piece
- all-purpose flour: 2 Tbsp
- vanilla extract: 2 Tbsp
- ground cinnamon: 1 tsp
- nutmeg: 1 tsp (grated)
Metric Conversion
Stages of cooking
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Preheat the oven to 450 degrees F (230 degrees C). Place each pie pastry into a 9-inch pie pan.
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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.
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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.
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Remove from the oven and let cool for 1 hour before slicing.
