Recipes · American · Pies
Bean Pie (Navy Bean Custard Pie)
One serving has 371 kcal and 8 g protein, and at least a fifth of a woman's daily need of manganese (21%). Ready in 130 minutes.
- Preparation: 75 min
- Cooking: 55 min
- Makes: 1 serving (134 g)
- Difficulty: Easy
- Diets: Vegetarian
- Contains: alcohol, dairy, egg, gluten
Ingredients
- 27 g Shortcrust pastry (pie crust)
- 40 g Canned navy beans (or other small white beans), drained and rinsed
- 7 g Butter, melted
- 25 g Sugar
- 12.5 g Eggs
- 20 g Evaporated milk
- 1 g Plain flour
- 0.3 g Ground cinnamon
- 0.25 g Ground nutmeg
- 0.6 g Vanilla extract
- 0.1 g Salt
Method
- Makes a 23 cm pie, 8 slices; the amounts are for one slice, so multiply every ingredient by 8. Heat the oven to 180 °C (350 °F) and line a 23 cm pie dish with the pastry, crimping the edge.
- Blend or mash the beans until completely smooth; push them through a sieve if any skins remain, as the filling should be silky.
- Beat in the melted butter and the sugar, then the eggs one at a time, then the evaporated milk, flour, cinnamon, nutmeg, vanilla and salt, to make a smooth, pourable custard.
- Pour it into the pastry case and bake for 50-60 minutes, until the filling is puffed and set at the edges with only a slight wobble in the centre, and a knife slipped in near the middle comes out clean.
- Cool on a rack for at least an hour before slicing; serve at room temperature or chilled.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 371 kcal | 18% |
| Carbohydrates | 48.2 g | |
| Water | 59.3 mL | |
| Fiber | 3.1 g | 10% |
| Protein | 7.6 g | 16% |
| Tryptophan | 0.1 g | |
| Threonine | 0.3 g | |
| Isoleucine | 0.36 g | |
| Leucine | 0.62 g | |
| Lysine | 0.46 g | |
| Methionine | 0.16 g | |
| Cystine | 0.11 g | |
| Phenylalanine | 0.39 g | |
| Tyrosine | 0.26 g | |
| Valine | 0.42 g | |
| Histidine | 0.19 g | |
| Fat | 16.9 g | |
| Monounsaturated | 6.2 g | |
| Polyunsaturated | 2.8 g | |
| Docosahexaenoic Acid (DHA) | 0.01 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 2.5 g | |
| Saturated | 7 g | |
| Trans-Fats | 0 g | |
| Cholesterol | 67.3 mg | |
| Calcium | 96.5 mg | 10% |
| Copper | 0.14 mg | 16% |
| Iron | 2.2 mg | 12% |
| Magnesium | 31 mg | 10% |
| Manganese | 0.38 mg | 21% |
| Phosphorus | 121 mg | 17% |
| Potassium | 282 mg | 6% |
| Selenium | 10.6 µg | 19% |
| Sodium | 345 mg | |
| Zinc | 0.9 mg | 11% |
| Thiamin (vitamin B1) | 0.16 mg | 15% |
| Riboflavin (vitamin B2) | 0.21 mg | 19% |
| Niacin (vitamin B3) | 0.96 mg | 7% |
| Pantothenic acid (vitamin B5) | 0.45 mg | 9% |
| Pyridoxine (vitamin B6) | 0.07 mg | 5% |
| Folate (vitamin B9) | 54.9 µg | 14% |
| Cobalamin (vitamin B12) | 0.16 µg | 7% |
| Choline | 46 mg | 11% |
| Vitamin A | 80.9 µg | 12% |
| Vitamin C | 0.4 mg | 1% |
| Vitamin D (D2 + D3) | 26.1 IU | 4% |
| Vitamin E | 0.72 mg | 5% |
| Vitamin K | 5.5 µg | 6% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.3 kg CO2e a serving: about average for breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
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