Southern Bean Pie Recipes

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NO FAIL BEAN PIE



No Fail Bean Pie image

This is a traditional Muslim bean pie that most people have never had and even more have never made. Made with navy beans, it is surprisingly a wonderful dessert. Once you've had it, you'll love making it. There are only a few recipes for this pie and it took me years of tweaking other recipes to come up with one that actually makes an edible bean pie. This recipe you can trust to make an awesome dessert.

Provided by Imam Qadriyyah S. Mabel-Doroth

Categories     Desserts     Pies

Time 2h20m

Yield 12

Number Of Ingredients 11

2 deep-dish prepared pie crusts
2 (15.5 ounce) cans navy beans, rinsed and drained
1 (12 fluid ounce) can evaporated milk
½ cup butter, melted
1 teaspoon ground cinnamon
1 teaspoon grated nutmeg
2 tablespoons all-purpose flour
2 ½ cups white sugar
2 tablespoons vanilla extract
2 eggs
2 egg yolks

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Place pie crusts into 9-inch pie dishes.
  • In a food processor, place the navy beans, evaporated milk, melted butter, cinnamon, nutmeg, flour, sugar, vanilla extract, eggs, and egg yolks; pulse the mixture a few times, then process until smooth, about 1 minute. Pour the filling into the prepared pie crusts.
  • Bake at 450 degrees F (230 degrees C) for 15 minutes, then reduce heat to 350 degrees F (175 degrees C) and bake until the filling is set and the crust is golden brown, an additional 35 minutes. Cool before slicing. Eat warm or cold. Refrigerate leftovers.

Nutrition Facts : Calories 539.1 calories, Carbohydrate 75.2 g, Cholesterol 94.6 mg, Fat 22 g, Fiber 5 g, Protein 11.2 g, SaturatedFat 9.5 g, Sodium 585.1 mg, Sugar 45.5 g

SOUTHERN PECAN PIE



Southern Pecan Pie image

Provided by Guy Fieri

Time 1h10m

Yield 8 servings

Number Of Ingredients 9

1 sheet refrigerated piecrust (half a 15-ounce package)
1 cup light corn syrup
1 cup packed light brown sugar
1/2 teaspoon salt
5 1/3 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
3 large eggs
2 cups toasted pecan halves
Freshly whipped cream, for serving (optional)

Steps:

  • Preheat the oven to 375 degrees F. Unroll the piecrust and place in a 9-inch pie plate. Fold the overhang under and crimp the edge with a fork or your fingers. Bake the crust until light golden brown, about 10 minutes. Cool completely on a rack. (Leave the oven on.)
  • Whisk the corn syrup, brown sugar, salt, butter and vanilla in a medium bowl. Lightly beat the eggs in a small bowl, then whisk into the corn syrup mixture.
  • Finely chop 1/2 cup pecans and spread evenly over the piecrust. Roughly chop another
  • 1/2 cup pecans and mix into the corn syrup mixture, then pour the filling into the crust. Arrange the remaining 1 cup pecans on top in a decorative pattern.
  • Bake the pie until a knife inserted into the center comes out clean, 40 to 50 minutes. Cool completely on a rack. Serve with whipped cream, if desired.

BEAN PIE



Bean Pie image

Provided by Nancie McDermott

Categories     Milk/Cream     Bean     Dairy     Vegetable     Bake     Vegetarian     Legume     Family Reunion     Advance Prep Required

Yield Makes one 9-inch pie

Number Of Ingredients 10

Pastry for a 9-inch single-crust pie, such as Barry Maiden's Butter/Shortening Piecrust
1 cup sugar
1 tablespoon flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup evaporated milk or half-and-half
1/4 cup butter, melted
2 eggs
1 tablespoon vanilla extract
1 cup mashed, cooked navy beans

Steps:

  • Heat the oven to 350 degrees F. Line a 9-inch pie pan with crust, then crimp the edges decoratively.
  • In a medium bowl, combine the sugar, flour, cinnamon, and nutmeg, and stir with a fork to mix well. Add the milk, butter, eggs, and vanilla, and stir to mix everything well. Add the mashed beans and use an electric mixer or a whisk to beat all the ingredients together well, making a thick, smooth filling.
  • Pour the filling into the piecrust. Place the pie on the bottom shelf of the oven. Bake until the edges puff up and the center is fairly firm, wiggling only a little when you gently nudge the pan, 40 to 50 minutes.
  • Place the pie on a cooling rack or a folded kitchen towel and let cool for 20 to 30 minutes. Serve warm or at room temperature.

SOUTHERN PECAN PIE I



Southern Pecan Pie I image

This recipe has been passed down in my family. Use light or dark corn syrup.

Provided by Nikki

Categories     Desserts     Pies     Pecan Pie Recipes

Yield 8

Number Of Ingredients 8

3 eggs
1 cup white sugar
1 cup corn syrup
2 tablespoons butter, melted
1 teaspoon vanilla extract
¼ teaspoon salt
1 ½ cups pecan halves
1 recipe pastry for a 9 inch single crust pie

Steps:

  • Preheat oven to 400 degrees F (205 degrees C).
  • Beat eggs slightly in medium bowl. Beat in sugar, and then blend in syrup, butter or margarine, vanilla, salt, and pecans. Pour filling into unbaked pie shell.
  • Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C), and continue baking 35 to 40 minutes; the pie will be brown and slightly puffed.

Nutrition Facts : Calories 520.3 calories, Carbohydrate 69.8 g, Cholesterol 77.4 mg, Fat 26.8 g, Fiber 2.8 g, Protein 5.6 g, SaturatedFat 5.5 g, Sodium 261.7 mg, Sugar 37 g

IMPOSSIBLY EASY SOUTHWESTERN PIE



Impossibly Easy Southwestern Pie image

No matter where you live, this southwestern pie, packed with black beans, cheese and salsa, is sure to please.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 6

Number Of Ingredients 9

1 1/2 cups whole kernel corn
8 medium green onions, chopped
1 can (15 oz) Progresso™ black beans, drained, rinsed
1/3 cup shredded Cheddar cheese
1/2 cup Original Bisquick™ mix
1/2 cup Old El Paso™ Thick 'n Chunky salsa
1/2 cup milk
2 eggs
Additional Old El Paso™ Thick 'n Chunky salsa

Steps:

  • Heat oven to 400°F. Grease 9-inch pie plate. Layer corn, onions and beans in pie plate. Sprinkle with cheese.
  • Stir Bisquick mix, milk, 1/2 cup salsa and the eggs until blended. Pour into pie plate.
  • Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Serve with salsa.

Nutrition Facts : Calories 220, Carbohydrate 36 g, Cholesterol 80 mg, Fiber 7 g, Protein 13 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 540 mg

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