Navy Bean Pie (Muslim)

Total Time
Prep 15 mins
Cook 45 mins

I got hooked on the Bean Pie I used to get from the Muslim bakery back home, so had to try and recreate it! This is very good and reminds me of pumpkin pie, except it's made from beans. :-) (To get the beans smoothly mashed, I would recommend a food processor).

Ingredients Nutrition


  1. Preheat oven to 425 degrees.
  2. Combine eggs and evaporated milk in a bowl.
  3. Add beans, sugar and all spices.
  4. Beat at low speed of a mixer until well blended.
  5. Pour into unbaked pie shell.
  6. Bake at 425 degrees for 15 minutes.
  7. Reduce heat to 350 degrees and bake for another 35 minutes or until knife inserted in center comes out clean.
  8. Serve warm with whipped cream or you can even enjoy it cold. :-).


Most Helpful

I became addicted to the bean pies from Kareem's Muslim bakery in Detroit. I have made them for many of my catering events and fund raisers. People are usually skeptical, but can't get enough once they have tasted them. A shortcut I use is the unflavored, cooked navy/northern beans you can buy in jars. Also, I have used pinto, northern, lima and butter beans. Each has its own distinct taste and color! As to the spices, they can be added, changed according to personal taste without affecting the pie. A tad of vanilla maybe added if so desired.

knitmama April 10, 2010

Wow, was this *good*! Used the better part of two 15-oz. cans of Great Northern Beans. Hadn't quite enough white sugar, so supplemented withbrown sugar -- maybe not quite the 3/4 cup, but it was plenty sweet. A deeper, darker flavor than pumpkin/squash pies. Since a neighbor makes brownies that include black beans as an ingredient, I knew this would be good; how right I was!

l'ecole May 21, 2011

Great, easy recipe. Hubby thought it was pumpkin pie. Navy beans, who would have thought! I used two 15oz cans, drained, and I pureed one of the cans in the processor, mashed the other. Made a nice texture. Also used skim evaporated milk, frozen pie shell.

yogiclarebear August 09, 2010

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