Muslim Navy Bean Pie

Makes one 9-inch pie (8 to 10 servings)

Whatcha Need

• 1 unbaked pie shell (9-inch), homemade or store-bought
• 1 can (15-1/2 ounces) navy beans, drained and rinsed
• 1 can (5 ounces) evaporated milk
• 1 cup granulated sugar
• 1/2 cup (1 stick) unsalted butter, melted
• 2 large eggs
• 1 Tablespoon vanilla extract
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves

Whatcha Do

1. Preheat oven to 425℉
2. Into the bowl of a food processor, place the beans, evaporated milk; Pulse 3 to 4 times.
3. Add sugar, melted butter, eggs, vanilla, cinnamon, nutmeg, salt, ginger, and cloves; process until smooth, about 1 minute.
4. Pour mixture into unbaked pie shell.
5. Bake in the preheated oven for 15 minutes, then reduce heat to 350℉ and bake for 35 minutes, or crust is golden brown and a knife inserted in the center comes out clean,
6. Cool on a wire rack for at least 1 hour before slicing.
7. Serve with a dollop of whipped cream, if desired.

Note

• If using home cooked or leftover beans instead of canned, you’ll need 2 cups.
• Leftovers should be refrigerated.