Bean Pie Recipe
- Pastry for a 9-inch single-crust pie, such as Barry Maiden's Butter/Shortening Piecrust
- 1 cup sugar
- 1 tablespoon flour
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup evaporated milk or half-and-half
- 1/4 cup butter, melted
- 2 eggs
- 1 tablespoon vanilla extract
- 1 cup mashed, cooked navy beans
- 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.