Butter Bean Custard Pie12 Reviews
“A great bean pie!” - by Glenda
Original recipe yields 1 - 9 inch pie
- Soak the beans in the water overnight. The next morning, take the hull off beans. Cook until well done in water. Do not add seasoning. Drain; mash beans.
- Add sugar, flour, butter, vanilla, eggs and salt. Mix well.
- Add cloves, nutmeg, cinnamon and cream. Blend together. Pour into a 9 inch unbaked pie shell. Bake at 350 degrees F (175 degrees C) for 30 to 45 minutes.
Amount Per Serving (8 total)
- 408 cal
- 14.5 g
- 65.5 g
Based on a 2,000 calorie diet
Reviews (12)Rate This Recipe
"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!..." See more"
"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 re..." See morecently, I tried this with a fruit pectin substitute for the butter, for a low-fat version. Both modifications have come out wonderfully."
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