Recipe Index

Ingredients

• 1 disk of homemade pie crust or one 9"-diameter store-bought pie crust, thawed if frozen
• 1 Tbsp. all-purpose flour, plus more for surface
• 1 large egg
• 1 large egg yolk
• 1 (15.5-oz.) can navy beans, rinsed
• ½ cup plus 2 Tbsp. sweetened condensed milk
• ¼ cup (½ stick) unsalted butter, melted, slightly cooled
• 2¼ tsp. vanilla extract
• ½ cup granulated sugar
• ¼ cup (packed; 1¾ oz) light brown sugar
• ½ tsp. ground cinnamon
• ½ tsp. ground nutmeg
• ⅛ tsp. ground ginger
• ¼ tsp. kosher salt

Method

1. Set a rack in the lower third of the oven and heat it to 425°F, then roll the pie crust out on a lightly floured surface to a 14-inch round and ease it into a 9-inch pie dish, letting the dough slump into the corners.
2. Trim the crust to about a 1-inch overhang, fold that edge under itself, crimp it decoratively, and set the dish on a rimmed baking sheet; a thawed store-bought crust can go straight onto the sheet in its own dish instead.
3. Blend the rinsed navy beans with the egg, egg yolk, sweetened condensed milk, melted butter, vanilla extract, granulated sugar, brown sugar, the tablespoon of flour, cinnamon, nutmeg, ginger and kosher salt in a food processor for about 1 minute, until the bean filling is completely smooth.
4. Pour the blended filling into the prepared crust and bake the pie for 15 minutes at 425°F.
5. Drop the oven temperature to 350°F and bake the bean pie for another 27 to 32 minutes, shielding the crust rim with foil if it darkens too fast, until the shell is golden, the centre is set with a slight puff, and a tester pushed into the middle comes out clean.
6. Rest the finished pie on a wire rack until it has cooled slightly, then cut it into wedges for serving.

Cook: 10 minutes · Total: 55 minutes (plus cooling)

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data