Butter Bean Custard Pie

Butter Bean Custard Pie

Glenda 0

"A great bean pie!"

Ingredients 1 d 2 h 30 m {{adjustedServings}} servings 408 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 408 kcal
  • 20%
  • Fat:
  • 14.5 g
  • 22%
  • Carbs:
  • 65.5g
  • 21%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 339 mg
  • 14%

Based on a 2,000 calorie diet

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  • Prep

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  1. Soak the beans in the water overnight. The next morning, take the hull off beans. Place beans in a saucepan and add water to cover. Do not add seasoning. Bring to a boil, reduce heat, cover, and cook until beans are very tender, about 1 hour. Drain; when they have cooled slightly, mash beans.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Combine sugar, flour, butter, vanilla, eggs, and salt. Mix well. Stir in mashed beans; add cloves, nutmeg, cinnamon, and cream.
  4. Pour into a pie shell. Bake until a knife inserted near the center of the pie comes out clean, 30 to 45 minutes. Allow to cool completely before serving. Store pie in refrigerator.
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Reviews 12

  1. 12 Ratings


I was shocked at how delicious this was! We happened to have some canned butter beans in the pantry, so I decided to try this, and it was a huge hit! What a surprisingly great dessert!


I made this with canned butter beans, which were very easy to hull (rinse them with water to speed up the process). The first time I made this, I had no cloves on hand, and substituted ginger. More recently, I tried this with a fruit pectin substitute for the butter, for a low-fat version. Both modifications have come out wonderfully.


This was an "ok" tasting pie. For some reason I think mine was a bit grainy. Almost reminded me of a buttermilk chess pie, but with a grainy texture. I haven't really decided if I like it or not, but it is somewhat healthy..you know, with the beans and all.