Bean Pie

If you love pumpkin and sweet potato pies, you really do want to try this bean pie recipe.

Before you roll your eyes and scroll to the next recipe, listen up. It is not unusual at all to make a loaf of zucchini bread or use yellow squash to bake a tender Yellow Squash Bundt Cake, and you have probably heard that a Green Tomato Pie in the summertime is a sweet reminder of apple pie in the fall. So it really isn't a stretch to imagine that navy beans (which, by themselves, really don't have much of a taste at all), when combined with eggs, milk, sugar, warm cinnamon and pumpkin pie spice, create a creamy filling that resembles a spiced custard pie.

Bean pie is a surprisingly tasty way to use up a can of beans and a fun way to add extra protein into your family's diet. It's a great choice when taking dessert to a potluck, and can even be made a day ahead and chilled in refrigerator.

Learn how to make a bean pie, and don't tell guests what it is until after they proclaim it as the best pie at the party!

The History of Bean Pie

Bean pie is a twist on a classic custard pie. While sugar, eggs, evaporated milk, and spices create a simple custard base, there are also mashed navy beans in the mix for a rich filling that's sweet and generously spiced.

Although the exact origin is unclear, the bean pie may have been developed by Wallace Fard Muhammad, a restauranteur who founded the Nation of Islam in 1930. It went on to garner popularity within the Nation of Islam movement, as eating certain soul food ingredients, like sweet potatoes, were discouraged.

Lana Shabazz, Muhammad Ali's personal chef, is credited with an iconic recipe for this pie—famously blamed as the reason Ali lost The Fight of the Century to Joe Frazier in 1971.

What Does Bean Pie Taste Like?

Similar to sweet potato pie, bean pie is custardy, sweet, and subtly spiced. The texture is rich and dense, and you probably couldn't guess the star ingredient unless you were told what it was. When served with whipped cream, its a decadent dessert that's hearty and filling.

Ingredients for Bean Pie

To make this pie, you'll need:

• Refrigerated piecrust: A shortcut option—if you have extra time, you can also make your own.
• Large eggs: To help bind and set the filling.
• Navy beans: Drained, rinsed, and mashed to give the pie its rich texture.
• Evaporated milk: Creamier than whole milk for a custardy finish.
• Granulated sugar: To sweeten the filling. Can be substituted with light brown sugar for a hint of molasses flavor.
• Ground cinnamon & pumpkin pie spice: For the classic spiced flavor of fall pies.
• Kosher salt: To enhance the flavor of the filling.
• Whipped cream: For serving.

How To Make Bean Pie

This bean pie can be mixed up in under 15 minutes with the help of a store-bought piecrust. Full instructions are below, but here's a brief recap before you get started:

• Step 1. Preheat oven to 425°F. Fit piecrust inside a 9-inch pie dish and crimp. Prick bottom all over with a fork.
• Step 2. Whisk together remaining ingredients (not including whipped cream). Pour into piecrust.
• Step 3. Bake 15 minutes, then reduce temperature to 350°F, and bake until center is slightly jiggly, about 30 minutes. Transfer to a wire rack; cool completely. Serve with whipped cream.

How To Store Leftover Bean Pie

Refrigerate leftover bean pie in an airtight container for up to three days, or freeze for up to three months. Defrost in the refrigerator overnight if frozen, then bring to room temperature or warm in the oven before serving.

This pie can be made in advance, wrapped, and refrigerated for up to two days before serving.

More Easy Pie Recipes You'll Love

Whether you love sweet potatoes, persimmons, or pumpkin, these unique pies are quick to make and custardy throughout:

• Brown Butter-Sweet Potato Pie
• Cushaw Pie with Vanilla Bean Custard Sauce
• Mississippi Sweet Potato Pie
• Persimmon Pie with Pecan Streusel
• Old-Fashioned Sour Cream Raisin Pie
• Pumpkin-Pecan Streusel Pie

Editorial contributions by Katie Rosenhouse.