Navy Bean Pie

• total time: 2 hours 50 minutes

Ingredients

A true heritage dessert with deep roots in Black American food culture. This traditional navy bean pie has a smooth, firm custard texture — rich, lightly spiced, and beautifully sliceable without hours of chilling. Simple ingredients, timeless flavor, and a recipe shaped by community and history.

Classic Navy Bean Pie (9-inch)

Texture: traditional • smooth • firm custard • faster set

Crust

1 (9-inch) pie crust (homemade or store-bought)

Filling

1½ cups cooked navy beans (300 g) OR 1 (15-oz) can, drained & rinsed

¾ cup unsalted butter, melted (170 g)

1 cup evaporated milk (240 ml)

4 large eggs

1 cup granulated sugar (200 g)

2 tbsp all-purpose flour (15 g)

1 tbsp cornstarch (8 g)

1 tbsp vanilla extract

1 tsp cinnamon

½ tsp nutmeg

½ tsp salt

If using canned beans (flavor boost)

Rinse well

Simmer in fresh water 5–10 minutes

Drain completely

Directions

Preheat oven to 350°F / 175°C

Blend beans until completely smooth and creamy

Whisk butter, sugar, eggs, milk, vanilla, spices, flour, and cornstarch

Stir in blended beans until smooth

Pour into crust and smooth top

Bake 45–55 minutes (edges set, center barely jiggles)

Cool 1 hour at room temp, chill 1 hour for clean slices

Slice, serve, and enjoy ✨