Tired of the same old lemon bars and blueberry pies for summer cookouts? We’ve got a dessert that’ll get everyone talking. But bear with us, it’s a little unorthodox: It’s a pie made using mixed beans.
Now before you run away, stop and think about it. Beans have a faintly sweet taste and a creamy texture. When you mash them with sugar and evaporated milk, you get a texture that’s almost like a thick custard. It’s spiced with warm cinnamon and fragrant vanilla beans, but the secret ingredient is pumpkin pie spice.
That blend of allspice, cloves and other spices turn this into a homey, comforting dish perfect for any season. If you close your eyes, it’s almost like eating a pumpkin pie, but with a fraction of the fat.
Serve this sweet bean pie with a scoop of vanilla ice cream and a dusting of cinnamon sugar. Everyone will be asking for the recipe!
Sweet Mixed Bean Pie
- 1 pre-made 9-inch piecrust in pie pan
- 1 cup sugar
- 1 tablespoon wheat flour
- ½ teaspoon cinnamon
- ½ teaspoon pumpkin pie spice
- ½ cup evaporated milk
- ¼ cup melted butter
- 2 eggs
- 1 tablespoon vanilla extract
- 1 cup mashed Randall’s Mixed Beans
- 1 cup whole Randall’s Mixed Beans
Pre-heat oven to 350 degrees.
Combine the sugar, flour, cinnamon, and pumpkin pie spice in a bowl. Add the milk, butter, eggs, and vanilla, and stir. Add the mashed beans and whisk until mixture is thick and smooth.
Add a layer of whole beans on the bottom of the piecrust. Pour the bean filling into the piecrust. Place the pie on the bottom shelf of the oven and bake until the edges of the piecrust are nicely browned and the center is firm, 60 minutes.
Let cool and serve warm or at room temperature.