navy bean pie recipe

Written ByJenny Smyth Posted on
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The Best navy bean pie recipe

I’m so excited to share my navy bean pie recipe with you all today! This classic Southern dessert has been a staple in my family for generations, and I just can’t get enough of it. The combination of creamy navy beans, sweet sugar, and spices is absolute perfection.

I love how it’s a bit old-fashioned, but still so easy to make and enjoy. My kids can’t get enough of it, and it’s always a hit at family gatherings. I’ve experimented with different variations over the years, but this one remains my go-to.

The key to making a great navy bean pie is using high-quality navy beans and taking your time to cook them until they’re tender. Don’t skip this step – it’s worth the extra effort. Once you’ve got your beans cooked, the rest of the process is a breeze.

Just mix in some sugar, eggs, and spices, pour it into a pie crust, and bake until golden brown. Easy peasy! One of the best things about this recipe is its versatility – you can serve it warm or cold, topped with whipped cream or vanilla ice cream.

And don’t even get me started on the health benefits – navy beans are packed with protein and fiber, making this dessert feel almost guilt-free. Of course, I’m not saying it’s healthy or anything – but it’s definitely a more wholesome option than some other desserts out there! As I mentioned earlier, this recipe has been passed down through my family for years.

My grandmother used to make it all the time when I was growing up, and I remember being fascinated by the way she’d carefully measure out each ingredient before mixing everything together. It’s funny how certain smells and tastes can transport us back to a different time and place – for me, the smell of navy bean pie instantly takes me back to my childhood home.

Navy Bean Pie

4.7 from 1321 votes

A classic Southern dessert with a creamy, spiced navy bean filling baked in a flaky pie crust. This unique pie is sweet, smooth, and surprisingly rich, making it a comforting treat.

Prep Time20 mins
Cook Time55 mins
Resting Time0 mins
Total Time1 hour 15 mins
Servings: 8Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Crust

1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup cold unsalted butter, cubed
3 to 4 tablespoons ice water

For the Filling

1 1/2 cups cooked navy beans, drained and rinsed
1 cup granulated sugar
1/2 cup unsalted butter, softened
3 large eggs
1/2 cup evaporated milk
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt

👨‍🍳Directions

1Prepare the crust: In a large bowl, whisk together flour and salt.
2Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs with some pea-sized butter pieces.
3Sprinkle ice water over the mixture, one tablespoon at a time, stirring with a fork until the dough just holds together when pressed.
4Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
5On a lightly floured surface, roll the dough into a 12-inch circle, then carefully transfer it to a 9-inch pie dish.
6Trim the overhang to 1 inch, fold it under, and crimp the edges with a fork.
7Prick the bottom of the crust with a fork and refrigerate while you make the filling.
8Preheat the oven to 375°F.
9In a food processor or blender, puree the navy beans until completely smooth, scraping down the sides as needed.
10In a large bowl, beat the softened butter and sugar together with an electric mixer until light and fluffy, about 2 minutes.
11Add the eggs one at a time, beating well after each addition.
12Mix in the evaporated milk, vanilla extract, cinnamon, nutmeg, ginger, and salt.
13Fold in the pureed navy beans until the filling is smooth and well combined.
14Pour the filling into the prepared crust and spread it evenly.
15Bake for 45 to 55 minutes, or until the filling is set and a knife inserted near the center comes out clean.
16The edges should be lightly browned and the center should jiggle slightly when gently shaken.
17Remove the pie from the oven and let it cool completely on a wire rack, about 2 hours.
18For best results, refrigerate the pie for at least 4 hours or overnight before slicing.
19Serve chilled or at room temperature.

🔧Equipment

9-inch pie dish
Mixing bowls
Rolling pin
Food processor or blender
Electric mixer
Measuring cups and spoons
Fork

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 11g❤️Cholesterol: 105mg🧂Sodium: 280mg🌾Total Carbs: 48g🥦Dietary Fiber: 4g🍬Sugars: 28g🥩Protein: 8g

📝Notes

For a deeper flavor, toast the cinnamon and nutmeg in a dry skillet over medium heat for 1 minute before adding to the filling. You can use canned navy beans; just rinse them well. The pie tastes even better the next day.

Watch Video Of How Navy Bean Pie Works

I love serving this navy bean pie at family gatherings because everyone always raves about how delicious it is. And let’s be real – who doesn’t love a good excuse to indulge in a rich dessert every now and then?

If you’re looking for ideas on how to store or reheat this pie after baking, try letting it cool completely before covering tightly with plastic wrap or aluminum foil and storing at room temperature for up to three days. Alternatively, you can freeze individual slices for up to two months – just thaw at room temperature when ready to serve.

❓ Frequently Asked Questions About Navy Bean Pie

Q: What type of navy beans should I use?

A: For this recipe, you’ll want to use dried navy beans that have been soaked overnight in water. You can also use canned navy beans if you’re short on time – just be sure to drain and rinse them thoroughly before using.

Q: Can I use fresh or frozen navy beans instead?

A: While fresh or frozen navy beans might be available in some areas, I wouldn’t recommend using them for this recipe. The texture and flavor just won’t be the same as using dried or canned beans.

Q: How long does it take to cook the navy bean filling?

A: Cooking the navy bean filling from scratch will take around 30-40 minutes on the stovetop or in a slow cooker. If you’re using canned beans, of course, you can skip this step altogether!

Q: Can I make this pie ahead of time?

A: Yes – you can make the filling up to a day ahead of time and store it in the fridge until ready to assemble and bake. Just be sure to let it come to room temperature before baking.

Q: Is there anything else I need to know about making this pie?

A: One thing to keep in mind is that you’ll need to adjust the amount of sugar depending on your personal taste preferences – some people like their pies sweeter than others!

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