NO FAIL BEAN PIE
This is a traditional Muslim bean pie that most people have never had and even more have never made. Made with navy beans, it is surprisingly a wonderful dessert. Once you've had it, you'll love making it. There are only a few recipes for this pie and it took me years of tweaking other recipes to come up with one that actually makes an edible bean pie. This recipe you can trust to make an awesome dessert.
Provided by Imam Qadriyyah S. Mabel-Doroth
Time 2h20m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Place pie crusts into 9-inch pie dishes.
- In a food processor, place the navy beans, evaporated milk, melted butter, cinnamon, nutmeg, flour, sugar, vanilla extract, eggs, and egg yolks; pulse the mixture a few times, then process until smooth, about 1 minute. Pour the filling into the prepared pie crusts.
- Bake at 450 degrees F (230 degrees C) for 15 minutes, then reduce heat to 350 degrees F (175 degrees C) and bake until the filling is set and the crust is golden brown, an additional 35 minutes. Cool before slicing. Eat warm or cold. Refrigerate leftovers.
Nutrition Facts : Calories 539.1 calories, Carbohydrate 75.2 g, Cholesterol 94.6 mg, Fat 22 g, Fiber 5 g, Protein 11.2 g, SaturatedFat 9.5 g, Sodium 585.1 mg, Sugar 45.5 g
CLASSIC PECAN PIE
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Make the crust: Pulse the flour, granulated sugar and salt in a food processor until combined. Add the butter and pulse about 10 times until it looks like cornmeal with pea-size bits of butter. Add the egg and pulse 1 or 2 more times. If the dough is very dry, add the water. Pulse 8 to 10 times until the dough starts to clump together and there is no visible flour. Turn out the dough onto a piece of plastic wrap and form into a disk; wrap tightly. Refrigerate until firm, at least 1 hour or overnight.
- Roll out the dough on a lightly floured surface into a 12-inch round. Ease into a 9-inch pie plate. Trim the edges, leaving a 1-inch overhang, then tuck the overhanging dough under itself; crimp the edges with a fork. Freeze until firm, about 30 minutes.
- Meanwhile, position racks in the middle and lower thirds of the oven; preheat to 375˚. Spread the pecans on a baking sheet and bake on the middle rack until toasted, 10 to 12 minutes. Let the nuts cool slightly, then roughly chop.
- Line the chilled pie crust with parchment paper or foil and fill with dried beans or pie weights. Place the pie crust on a baking sheet and bake on the middle rack until the dough is dry and set around the edges, 20 to 25 minutes. Remove the parchment and beans and continue baking until the crust is light golden brown all over, 10 to 15 more minutes.
- Meanwhile, make the filling: Combine the butter, brown sugar, corn syrup, bourbon and salt in a medium saucepan. Bring to a boil over medium heat, stirring; boil 1 minute. Remove from the heat and stir in the chopped pecans and vanilla bean paste. Let cool slightly, about 5 minutes. Whisk the eggs into the filling until smooth, then pour the filling into the hot crust. (If the crust has cooled, return it to the oven for 5 minutes to warm through before filling.)
- Reduce the oven temperature to 350˚. Bake the pie (on the baking sheet) on the lower oven rack until the edges are set but the center is still slightly loose, 40 to 45 minutes. (If the crust is getting too dark, cover loosely with foil.) Transfer the pie to a rack to cool completely.
OLD FASHIONED PIE
A classic cocktail inspired this boozy pie. Make it with rye instead of bourbon if that's your fancy. And be sure to include the retro garnish for a fun finishing touch.
Provided by Food Network Kitchen
Categories dessert
Time 8h5m
Yield one 8-inch pie
Number Of Ingredients 20
Steps:
- For the crust: Pulse the flour, shortening, granulated sugar, vinegar and salt in a food processor until it looks like fine meal. Add the butter, and pulse until it is in pea-size pieces. Sprinkle in 2 tablespoons of the ice water, and pulse until the dough begins to come together. Pinch the dough with your fingers; if it doesn't hold together, add up to 2 teaspoons more ice water, 1 teaspoon at a time, pulsing and checking the dough after each addition. Wrap the dough tightly, and refrigerate until firm, at least 1 hour or preferably overnight.
- Position a rack in the center of the oven, and preheat to 375 degrees F. Roll the dough into a disc 11 to 12 inches wide on a lightly floured surface. Sandwich the dough between pieces of parchment or wax paper on a baking sheet, and refrigerate for at least 10 minutes. Lay the dough in an 8-inch pie pan so it extends about 1/2 inch beyond the edge of the pan. Fold the outer edge of the dough up under itself, and crimp decoratively between your index finger and forefinger. Poke the dough all over with a fork, and refrigerate for 10 minutes more. Line the pie crust with parchment or foil, fill with pie weights or beans and bake until the dough appears dry to the touch, about 20 minutes. Remove the foil and weights, and continue cooking the crust until it's light brown and cooked through, 5 to 7 minutes more. Let the crust cool completely on a wire rack.
- For the filling: Reduce the oven temperature to 350 degrees F. Whisk the heavy cream, granulated sugar, yolks, egg, bourbon, zest, cherry juice and salt in a medium bowl until smooth. Place the cooled crust on a rimmed baking sheet, and pour the custard into the crust. To avoid overbrowning, cut 2 strips of aluminum foil to wrap over the crust edges. Carefully transfer the pie to the oven, and bake until the custard is set but still has a slight jiggle, 50 to 60 minutes. Let the pie cool completely on a wire rack, about 4 hours. If serving the next day, let cool completely, then wrap and refrigerate overnight.
- For the bourbon whipped cream: Beat the confectioners' sugar and bourbon in a large bowl with an electric mixer on low speed. Add the heavy cream, increase the speed to medium-high and beat until firm peaks form, about 1 minute.
- Put six 2-tablespoon dollops of the whipped cream around the pie, and top each with a cherry. Twist the orange slices, and place them in between the whipped cream dollops. Serve the pie with the remaining whipped cream.
SENATE BEAN POTPIE
The flavors from classic Senate bean soup inspired this hearty potpie with a cornbread topping. -Janice Elder, Charlotte, North Carolina
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 425°. In a 10-in. cast-iron or other ovenproof skillet, heat oil over medium-high heat. Add carrots, celery and onion; cook and stir until tender, 6-8 minutes. Add ham. Stir in flour until blended; gradually stir in broth. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes., Add beans, salt and pepper; return to a boil. In a small bowl, combine muffin mix, milk, egg, green onions, parsley and melted butter; stir just until blended. Spoon evenly over bean mixture (dish will be full)., Bake until topping is golden brown, 20-25 minutes. Let stand 15 minutes.
Nutrition Facts : Calories 513 calories, Fat 17g fat (5g saturated fat), Cholesterol 66mg cholesterol, Sodium 1619mg sodium, Carbohydrate 67g carbohydrate (12g sugars, Fiber 12g fiber), Protein 24g protein.
CLASSIC COTTAGE PIE
Cottage pie is a combination of ground lamb or beef with mashed potatoes, topped with a bubbling layer of cheese is the perfect comfort food. It's a good remedy for the winter chills.-Shannon Copley, Upper Arlington, Ohio
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 20
Steps:
- In a large skillet, cook lamb, carrots and onion over medium heat until meat is no longer pink and vegetables are tender; drain. Stir in flour, parsley, Italian seasoning, salt and pepper until blended. Gradually add broth and wine; stir in tomato paste and brown sugar. Bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until thickened, stirring occasionally. Stir in peas., Meanwhile, place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook 10-15 minutes or until tender., Preheat oven to 400°. Transfer meat mixture into a greased 9-in. deep-dish pie plate. Drain potatoes; mash with milk and butter. Stir in 1/2 cup cheese, salt and pepper. Spread over meat mixture; sprinkle with remaining cheese., Place pie plate on a foil-lined baking sheet (plate will be full). Bake 20-25 minutes or until the top is golden brown.
Nutrition Facts : Calories 408 calories, Fat 22g fat (12g saturated fat), Cholesterol 88mg cholesterol, Sodium 728mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 3g fiber), Protein 20g protein.
MUSLIM BEAN PIE
This recipe was given to me by a friend of my wife. It is the best bean pie I have tried, and I've tried quite a few. I use a convection oven so I'm a little lenient with the bake time. My oven bakes a little faster than regular ovens. I am working on a chocolate version, a low fat version and a sugar free version of this pie. I'll post these recipes as soon as I perfect them.
Provided by PAUL P.
Categories < 60 Mins
Time 50m
Yield 1 9 inch pie, 8-12 serving(s)
Number Of Ingredients 12
Steps:
- In a food processor add all ingredients.
- Mix on low speed for 1 minute or more, until smooth and no lumps remain.
- Pour into pie crust.
- Bake in a 350 degree preheated oven for 45 to 60 minutes.
- Top will be golden brown.
- Cool on a wire rack.
- Serve warm or cold.
- Refrigerate leftovers.
TEXAS BEAN PIE
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place pie shell in a 9 inch pie pan.
- In a food processor, puree beans until smooth. In a medium bowl, combine beans, eggs, sugar, vanilla and salt; beat well. Pour mixture into the unbaked pie shell.
- Bake for 45 minutes or until knife inserted into center of pie comes out clean. Cool before serving.
Nutrition Facts : Calories 410.4 calories, Carbohydrate 65.3 g, Cholesterol 69.8 mg, Fat 9.6 g, Fiber 9 g, Protein 15.5 g, SaturatedFat 1.8 g, Sodium 172.8 mg, Sugar 20.2 g
BEEFY BEAN POT PIE
Who doesn't love pot pies? Sweet tomatoey beans and beef are smothered with fluffy biscuits for delicious comfort food.
Provided by Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. Spray 1 1/2-quart round casserole with cooking spray.
- In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in onion, pork and beans, tomato sauce and brown sugar. Pour into casserole; set aside.
- In medium bowl, stir remaining ingredients until soft dough forms; beat vigorously 20 strokes. Place dough on surface dusted with Bisquick mix; gently roll in Bisquick mix to coat. Shape into ball; knead about 10 times or until smooth. Pat ball into 7 1/2-inch circle or a circle the size of top of casserole. Place on beef mixture in casserole.
- Bake uncovered 20 to 25 minutes or until crust is light brown.
Nutrition Facts : Calories 490, Carbohydrate 54 g, Cholesterol 80 mg, Fat 1/2, Fiber 7 g, Protein 28 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1230 mg, Sugar 20 g, TransFat 2 g
CLASSIC PECAN PIE
Make and share this Classic Pecan Pie recipe from Food.com.
Provided by Gingerbee
Categories Pie
Time 1h
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl, stir eggs, corn syrup, sugar, butter and vanilla until well blended.
- Stir in pecans.
- Pour into pastry shell.
- Bake in 350 degree oven for 50- 55 minutes or until cake tester comes out clean.
- Cool.
Nutrition Facts : Calories 467.3, Fat 23.8, SaturatedFat 4.8, Cholesterol 87, Sodium 115.3, Carbohydrate 63.4, Fiber 2.2, Sugar 36.2, Protein 5.1
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- Preheat oven to 425°F. Fit piecrust inside a 9-inch metal pie dish. Crimp piecrust edges, and prick bottom all over with a fork.
- Whisk together eggs, navy beans, evaporated milk, sugar, cinnamon, pumpkin pie spice, and salt in a bowl. Pour mixture into piecrust. Bake in preheated oven 15 minutes. Reduce oven temperature to 350°F, and continue baking until pie edges are set and center is slightly jiggly, about 30 minutes. Transfer to a wire rack; let cool completely to room temperature, about 2 hours. Slice and serve with whipped cream.
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