Several days ago my friend sent me the link to this Bean Brulee Tart. (Am I getting better known for beans now than coconut? 😉 She said I could easily adapt this recipe, and she was right. I just changed the evaporated milk to coconut milk and the cup of white sugar to a third cup of coconut sugar (which is unrefined and low glycemic index).
I added arrowroot powder since the original pie crust recipe called for flour. Also, I thought some almond extract and allspice would be nice. A lemon variation would be good too, don’t you think? A few drops of lemon extract, a little lemon zest. Mmm.
I didn’t give mine a crust because it was my first time making this, and I didn’t want to waste my ingredients if the pie didn’t turn out. Next time, if I’m not feeling lazy, I’ll use this pie crust (Note: There’s no need to pre-bake this pie crust since it’s going in the oven for half an hour.)
Almond & Spice Custard Pie
Add to blender:
1 cup cooked white beans (I used navy beans that were soaked overnight, and cooked in the morning)
2 eggs
1/3 cup coconut sugar
2 tbsp arrowroot powder
1 tsp vanilla
1/4 tsp almond extract
1/4 tsp allspice
3/4 cup coconut milk
1/4 cup oil (I used half ghee, half coconut oil, liquified)
Puree till creamy and smooth. Add to greased pie dish.
Rather than broil mine afterwards, I sprinkled the top with another tablespoon of coconut sugar before baking. It didn’t brown as much as I was hoping, but you could brown yours in the broiler if you use a tart pan. I used a glass pie dish which can’t go in the broiler. Bake at 350 degrees for about 30 minutes. Let cool, then refrigerate for 2 hours before serving.
♥, Kelly
Anonymous says
This looks fantastic. Along the line of flan maybe? I can’t wait to try it. Thanks so much for all you do.
peterbronski says
Gorgeous slice of pie! I’m drooling…
Cheers, Pete
Jeanette says
Looks delicious. Just curious, what the texture is like, is it creamy or a little grainy?
Kelly says
Thanks guys!
I would say the texture is similar to cheesecake.
Ricki says
Ever since I made your banana-coconut pie, I am a pie fiend! This looks fabulous. 😀
Shelley says
LOVE this idea!! Thank you!! If you don’t mind, I’m going to link you to my blog. Every time I see your recipes, I can’t get over how amazing they look!! This looks like one we need to try asap. 🙂
Nancy B. says
So I just zipped into the kitchen and made this. I filled 4 custard cups. It’s as good as it looks. I was drooling over the original picture yesterday, but couldn’t bring myself to use all that flour. This is great! I bet it will be even better when it cools. Thanks, Kelly
Lexie says
Brilliant (but what’s new there ha ha!). You’ve outdone yourself again. Love almond, love allspice … giving this a try this weekend : ) Thanks Kelly.
Diane says
Hi Kelly,
This looks great! On a similar note, I’ve been thinking about making the flourless brownies from the whole foods website made with black beans– and butter and a whole lot of sugar. Would you just sub coconut oil for butter and use coconut sugar for sugar and reduce the amount? Or is there more that you would do?
Diane says
Ps Kelly, the original recipe is at wholefoods.com under flourless brownies. Thanks!
The teenie foodie says
This looks incredible, especially with those berries on top. Sounds like a perfect pie for valentines day! I’ve never baked with beans before, so im curious to try this… Thanks for sharing your version!
Teenie Foodie
themommybowl.com says
Yum! Looks delicious as always, Kelly. Maybe that wee one has you craving extra proteiny things and hence all the beans. 🙂
Tree says
So creative! I love your posts!
Zuzi says
It look perfect!! I have to try it!
Purity says
Hey Kelly, I LOVE your recipes. Any substitutions on the coconut sugar and flour? I can’t find them anywhere 🙁
Christina says
My family loves your bean cake recipes. It is the only way I can get my 5 year old to even go near beans.
I was wondering how long beans will stay fresh after you cook them? I’ve been soaking and cooking a big pot on the weekend and using them for soups, chilis and your cakes. I like having the cooked beans ready to go during the week, but am not sure how long they are good for. Thanks!
Tasty Eats At Home says
I can imagine this is wonderful. I’m imagining a silky texture, like flan or the bean paste that’s popular in Asian cuisines. Sounds great.
Lori @ Laurel of Leaves says
Oh boy. This looks ridiculously tasty. I’m glad to know coconut milk subs well for condensed milk. I’m never without a can of coconut milk in my pantry!
Anonymous says
The information that is popularly referred to and quoted that says coconut sugar is low glycemic is dubious and has been proven to be false.
Also it is not a sustainable sugar. (please check Tropical Traditions for information on coconut sugar.They won’t sell it for these and other reasons).
I thought this was important information. Continued use of coconut sugar should be based on all the facts and I just wanted to share what I came across. I no longer use it in my baking…
I love your beautiful work and delicious recipes! Congratulations on your upcoming baby… you look radiant!
Megan says
This looks delicious. We need to bake without eggs so if you could share your recommendations for an egg free variation (ripe bananas, egg replacer, applesauce, flax, chia, etc) I’d really appreciate it.
Anonymous says
Made this last night, was loved by all! Turned out really well. Added zest and juice of one lime, subbed brown sugar for coconut sugar as didn’t have it, added a few tablespoons of almond meal, and gave it a base made out of dates and almonds! Great recipe, would make again!!
Marilyn says
I made this pie this morning and it is delicious. My elderly mother has really fond memories of her mother’s custard pie and altho’ I’m sure this one is quite different, she loved it. I made a crust out of Bob’s Mills 1-1 Baking flour and the result was really delicious. Since I was making the kind of crust I’ve stated, I needed to bake the pie quite a bit longer (and I pre=-baked the crust for 15 min.) I served it with a little coconut creme and fresh raspberries! Thank you!