Navy Bean Pie
The silky, custardlike base of this autumnal pie is made from sweetened navy bean purée spiced with nutmeg, vanilla, and cinnamon.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Food processor
- Blender
- Plastic wrap
- Oven
- Measuring cup
- Kitchen scale
- Mixing bowl
- Rolling pin
- Pie dish
- Chef's knife
- Fork
- Measuring spoon
- Colander
- Can opener
- Cutting board
- Grater
- Whisk
- Spatula
- Plate
Ingredients
- 1 1⁄2 cups flour, plus more
- 7 tbsp. unsalted butter, cubed and chilled
- 1 tsp. kosher salt
- 1⁄4 cup ice-cold water
- 1 cup evaporated milk
- 1 cup canned navy beans, rinsed and drained
- 1 cup sugar
- 4 tbsp. unsalted butter
- 1 1⁄2 tbsp. flour
- 1 tsp. ground cinnamon
- 1⁄2 tsp. freshly grated nutmeg
- 3 eggs
- 1 tbsp. vanilla extract
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