Sweet Red Bean Pie
Think pumpkin pie, but with pureed beans and oatmeal instead of pumpkin! The texture of the filling is similar to a pecan pie with ground pecans, but the taste is just like any Fall-flavoured custard. Adapted from Bean by Bean by Crescent Dragonwagon.
READY IN: 1hr 12mins
SERVES: 12
YIELD: 1 9-inch pie
UNITS: US
INGREDIENTS
Nutrition- 1
- 2cups cooked adzuki beans
- 3
- 3⁄4cup dark brown sugar
- 2teaspoons vanilla
- 1cup whole milk
- 2
- 1⁄2teaspoon allspice
- 1pinch nutmeg
- 1pinch cinnamon
- 1tablespoon tapioca starch
- 1⁄3
-
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DIRECTIONS
- Preheat oven to 425F and place the pie crust on a rimmed baking sheet.
- Puree the beans, butter, sugar, vanilla, milk and eggs in a food processor until smooth.
- Add the allspice, nutmeg, cinnamon, tapioca starch and rolled oats and process until smooth and the oats are finely minced. Mixture will be fluid.
- Pour into the pie shell.
- Sprinkle with pecans, if using.
- Place the pie in the oven and bake on the middle rack for 12 minutes.
- Reduce the temperature to 350F and move the pie to the lowest rack of the oven.
- Bake for 30 minutes, covering the pie with foil after 20 minutes if it's browning too much.
- When done, the filling will be completely set.
- Cool completely to room temperature, then chill overnight before serving.
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