1 14 oz can Sweetened Condensed Milk
1/4 cup molasses
1/4 cup butter, melted and cooled
1/2 tsp salt
2 tsp. Cinnamon
1 tsp Ginger
1/2 tsp Nutmeg
1/2 tsp cloves
2 eggs plus 1 egg yolk, beaten
Drain and rinse the beans thoroughly. In a blender or food processor puree the beans. You don't want to let the processor or blender run too long or you will develop a stringy texture. I found that adding a bit of the sweetened condensed milk helped the beans to puree quickly. Add the remaining ingredients and stir until blended and smooth. I added the eggs and extra yolk last. This allowed me to taste the bean and spice mixture for seasoning before baking. It has a very pleasant ginger/spice cake flavor. Pour into a prepared 9" pie crust. I did two mini pies. You know I love the Vodka Pie Crust. Bake at 425F for 15 minutes. Reduce the heat to 375F and continue to bake for 30-40 minutes more. As with the Sweet Potato and Pumpkin Pies you want to watch the pie carefully and remove it from the oven before it is completely set. An overcooked egg custard will split at the center. Refrigerate.
Tasting Results: My Dad is my primary taste tester. He loves pie but was initially quite skeptical about a bean pie. I am happy to say I have won him over to an appreciation for bean pie. The texture is silky smooth - no hint of pastiness. The flavor is well developed with a predominance of ginger. If you are looking for ways to get beans into your diet, here is a painless and very enjoyable option. I think it might be possible to reduce the sugar by replacing the sweetened condensed milk with evaporated milk and Splenda. I may try that next time. Let me know how you like this pie.