Sweet Red Bean Pie
From jo_jo_ba 11 years ago
- 2 hours to make
- Serves 12
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.
Ingredients
- 1 recipe Potato Pastry Dough, placed into a 10" or 9" deep dish pie plate (or your favourite pastry recipe) shopping list
- 2 cups cooked adzuki or small red Mexican beans, drained and rinsed thoroughly shopping list
- 3 tbsp melted salted butter shopping list
- 3/4 cup dark brown sugar shopping list
- 2 tsp vanilla shopping list
- 1 cup whole milk shopping list
- 2 eggs shopping list
- 1/2 tsp allspice shopping list
- pinch nutmeg shopping list
- pinch cinnamon shopping list
- 1 tbsp tapioca starch shopping list
- 1/3 cup rolled oats (not instant) shopping list
- chopped pecans, for topping (optional) shopping list
How to make it
- 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.
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