By Kate Vaynshteyn at www.babaganosh.org
There are certain dishes that are synonymous with parts of the country. Gumbo, for instance, is closely associated with the South, particularly Louisiana. The New England area stakes its claim on clam chowder. For many, fish tacos are a quintessential West Coast dish.
Well, here in the Midwest we have a certain recipe that many consider as Midwestern as it gets: Sugar Cream Pie.
For our Randall Beans fans that grew up in the Midwest, particularly Indiana, sugar cream pie needs no introduction, but for those that haven’t had it we will fill you in. With a creamy filling, similar to the texture of pumpkin pie, old fashioned sugar cream pie brings together the flavors of sugar, vanilla and cinnamon all encased in a flaky pie crust. Is your mouth watering yet?
Usually requiring the use of flour and heavy cream to form the base of the filling, our food blogger Kate has put together a healthier and easy-to-make version of classic sugar cream pie using our Randall Great Northern Beans!
By pureeing the white beans and combining with egg, a little lime juice and condensed milk (which has less fat than the usual heavy whipping cream used) this creates a filling that has the same texture and taste but with less fat and more protein and fiber.
Using store-bought cinnamon sugar and ready-to-bake pie crust from the store, this recipe can be done as easy as you like! But, you can of course add extra homemade charm to your pie by making these ingredients from scratch.
To make your own cinnamon sugar, mix granulated white sugar and cinnamon in a ratio of 4 parts sugar to 1 part cinnamon and mix well. Cinnamon sugar can be made in an empty spice container. For those that want to try making your own pie crust, we found a very simple recipe you can try.
This hearty pie still finds a way to be light and refreshing, making it a perfect year-round bake, great for any occasion friends and family get together.
With this month celebrating Pi Day on March 14, this is a fun recipe to make to add an “e” to your own Pie Day.
3.14159265359 has never tasted so good!
Ingredients
- 1 ready to bake pie crust (for a 9-inch pie)
- 1 1/3 cups of Randall Great Northern Beans, drained and rinsed
- 2 14oz. cans sweetened condensed milk
- 3 extra large eggs
- 2 Tbsp. lime juice (from 1 lime)
- ½ tsp. vanilla extract
- 1 pinch salt
- 1-2 Tbsp. cinnamon sugar, to taste
Instructions
- Preheat oven to 425F.
- Unroll a packaged pie crust into a 9-inch pie dish.
- Combine the drained and rinsed white beans, condensed milk, eggs, lime juice, vanilla extract, and salt in a large blender. Blend for a few seconds until smooth – the mixture will turn into a thin liquid. Alternatively, you can mix the pie filling in a large food processor, or use a whisk to blend the ingredients into a smooth mixture in a large bowl.
- Pour the mixture into the unrolled pie crust.
- Carefully place the pie in the oven and turn the heat down to 350F. Bake for 40 minutes. Turn the heat down to 325F and bake for another 15 minutes, or until the edges of the pie are set and the center is slightly jiggly.
- Remove from heat and sprinkle with cinnamon sugar. Allow to cool at room temperature for an hour and then in the refrigerator for at least 3 hours or overnight. Slice and serve chilled, or reheat at 300F for 10 minutes to serve warm.
From regional favorites from the United States to beloved recipes from across the world, beans belong in every kitchen! Check out our recipe page for more great dishes.
