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Prep Time: 5 Minutes Cook Time: 45 Minutes |
Ready In: 50 Minutes Servings: 1 |
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This recipe was given to me by a friend of my wife. It is the best bean pie I have tried, and I've tried quite a few. I use a convection oven so I'm a little lenient with the bake time. My oven bakes a little faster than regular ovens. I am working on a chocolate version, a low fat version and a sugar free version of this pie. I'll post these recipes as soon as I perfect them. Ingredients:
2 cups cooked navy beans |
1/3 cup butter |
2 tablespoons flour |
4 eggs |
1 (14 ounce) can evaporated milk |
2 cups sugar |
1/2 teaspoon nutmeg |
1 teaspoon cinnamon |
1/2 teaspoon ginger |
1/2 teaspoon salt |
1 tablespoon vanilla extract |
1 unbaked 9 inch pie crust |
Directions:
1. In a food processor add all ingredients.
2. Mix on low speed for 1 minute or more, until smooth and no lumps remain.
3. Pour into pie crust.
4. Bake in a 350 degree preheated oven for 45 to 60 minutes.
5. Top will be golden brown.
6. Cool on a wire rack.
7. Serve warm or cold.
8. Refrigerate leftovers.
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