Ingredients
16
16 servings
- •1 (14.1 ounce) package double-crust pie pastry, thawed
- •2 (15.5 ounce) cans navy beans, rinsed and drained
- •1 (12 fluid ounce) can evaporated milk
- •2.5 cups white sugar
- •0.5 cup butter, melted
- •2 large eggs
- •2 large egg yolks
- •2 tablespoons all-purpose flour
- •2 tablespoons vanilla extract
- •1 teaspoon ground cinnamon
- •1 teaspoon grated nutmeg
Instructions
- Preheat the oven to 450 degrees F (230 degrees C). Place each pie pastry into a 9-inch pie pan.
- 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.
- 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.
- Remove from the oven and let cool for 1 hour before slicing.
Nutritional Facts
Per 16 servings
- Calories: 407
- Carbohydrate: 57g
- Fat: 17g
- Fiber: 4g
- Protein: 9g
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