I’ve been searching for a good bean pie recipe. The Hotep Bean Pie from “The Last O.G. Cookbook” by far beats the last one I prepared. It took no time to whip this up with my own modification. I used pre-made pie crust as opposed to the “store-bought pie crust” mentioned on the ingredients list. I think the author meant store-bought pie dough sheets. I also omitted the all-purpose flour. Lastly, I didn’t bother to cook the navy beans. I did, however, drain the cans and tossed the beans into the blender. No straining the mixture for me as per the instructions. I baked one pie, though there was enough batter for two.
The spicy aroma smelled familiar as I celebrated the bean pie’s smooth, light texture and hint of sweetness. The scrumptious dessert went fast in my household and I’ve already received a request for another one. Therefore, it’s a keeper. Now, let me head back into the kitchen. Ciao!
2 tablespoons all-purpose flour, plus more for rolling
1 store-bought pie crust
2½ cups cooked navy beans, drained
1½ cups evaporated milk
4 large eggs
¾ cup granulated sugar
2 tablespoons brown sugar
¼ cup (½ stick) unsalted butter, melted
2 teaspoons ground cinnamon
2 teaspoons vanilla extract
- Preheat the oven to 350⁰F.
- On a lightly floured surface, roll out the pie crust so it is a little bigger than your 9-inch pie plate. Place it in a 9-inch pie plate and cover it with a sheet of parchment paper. Weigh it down with pie weights or dried beans and bake for 20 to 25 minutes, until the edges are lightly browned. Remove from the oven and cool completely.
- In a blender or food processor, combine the flour, navy beans, evaporated milk, eggs, granulated and brown sugars, butter, cinnamon, and vanilla and blend until smooth.
- Strain the mixture into the crust and discard the solids. Bake for 45 to 50 minutes, until the center is set. Let cool for 10 to 15 minutes before slicing.
Recipe recreated by Rekaya Gibson from “The Last O.G. Cookbook.” Check out her Book Grub review to learn more about the book.
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