Sweet Red Bean Pie
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 226.7
- Total Fat: 6.5 g
- Cholesterol: 40.9 mg
- Sodium: 122.3 mg
- Total Carbs: 42.0 g
- Dietary Fiber: 4.8 g
- Protein: 6.2 g
View full nutritional breakdown of Sweet Red Bean Pie calories by ingredient
Introduction
Think pumpkin pie, but with pureed beans and oatmeal instead of pumpkin! The texture of the filling is similar to a pecan pie with ground pecans, but the taste is just like any Fall-flavoured custard. Adapted from Bean by Bean by Crescent Dragonwagon. Think pumpkin pie, but with pureed beans and oatmeal instead of pumpkin! The texture of the filling is similar to a pecan pie with ground pecans, but the taste is just like any Fall-flavoured custard. Adapted from Bean by Bean by Crescent Dragonwagon.Number of Servings: 12
Ingredients
-
1 recipe Potato Pastry, placed into a 10" or 9" deep dish pie plate (or your favourite pastry recipe)
2 cups cooked adzuki or small red Mexican beans, drained and rinsed thoroughly
3 tbsp melted salted butter
3/4 cup dark brown sugar
2 tsp vanilla
1 cup whole milk
2 eggs
1/2 tsp allspice
pinch nutmeg
pinch cinnamon
1 tbsp tapioca starch
1/3 cup rolled oats (not instant)
chopped pecans, for topping (optional)
Directions
Preheat oven to 425F and place the pie crust on a rimmed baking sheet.
Puree the beans, butter, sugar, vanilla, milk and eggs in a food processor until smooth.
Add the allspice, nutmeg, cinnamon, tapioca starch and rolled oats and process until smooth and the oats are finely minced. Mixture will be fluid.
Pour into the pie shell.
Sprinkle with pecans, if using.
Place the pie in the oven and bake on the middle rack for 12 minutes.
Reduce the temperature to 350F and move the pie to the lowest rack of the oven.
Bake for 30 minutes, covering the pie with foil after 20 minutes if it's browning too much.
When done, the filling will be completely set.
Cool completely to room temperature, then chill overnight before serving.
Serving Size: Makes one 10" or one deep-dish 9" pie
Puree the beans, butter, sugar, vanilla, milk and eggs in a food processor until smooth.
Add the allspice, nutmeg, cinnamon, tapioca starch and rolled oats and process until smooth and the oats are finely minced. Mixture will be fluid.
Pour into the pie shell.
Sprinkle with pecans, if using.
Place the pie in the oven and bake on the middle rack for 12 minutes.
Reduce the temperature to 350F and move the pie to the lowest rack of the oven.
Bake for 30 minutes, covering the pie with foil after 20 minutes if it's browning too much.
When done, the filling will be completely set.
Cool completely to room temperature, then chill overnight before serving.
Serving Size: Makes one 10" or one deep-dish 9" pie