Servings: 8 (click to scale)
Ingredients
Pie Filling
- 1 3/4 cups dry navy beans soaked at least five hours in cold water.
- 7 ounces oat milk
- 3 ounces butter melted and cooled
- 1/2 tsp nutmeg
- 3 tsp ground cinnamon
- 1 1/12 Tbsp all purpose flour
- 5 ounces sugar
- 2 eggs
- 1 1/2 tsp vanilla extract
- 1/2 tsp kosher salt
Crust
- 2 cups graham cracker crumbs
- 95 grams butter melted
Maple navy beans:
- 1/2 cup navy beans cooked, use from cooked beans above
- 1 ounces pure maple syrup
- 1/4 tsp salt
- 1/4 tsp cinnamon
- 1 tsp vegetable oil
- 2 Tbsp granulated sugar
Topping:
- 4 ounces unsweetened coconut cream
- 1/2 ounces powdered sugar
- 1 each orange segmented into enough pies to top each slice of pie
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Instructions
Pie filling:
- Soak navy beans overnight or for at least five hours. Drain water and boil in fresh water for at least 30 minutes and drain. Reserve amount needed for maple navy beans. Once drained put into a high speed blender with 2 oz of water until the beans are very smooth. You will need to scrape down the sides of the blender to make sure all the beans are well blended. Add the rest of the ingredients and blend until incorporated, about 20 seconds. Be sure not to over mix. Pour into prepared pie shell and bake at 300 low fan for about 20 minutes or until set and not jiggly.
Pie Shell:
- Combine graham cracker crumbs with melted butter. Press into a 9 inch pie pan ensuring the crumbs go all the way up the sides of the pan. Bake for 8-10 minutes on 350 with a low fan.
Maple Navy Beans:
- Toss your cooked navy beans with oil and bake on a sheet tray with no parchment at 300 degrees low fan for 20 minutes. Pour over the maple syrup, cinnamon and salt and toss until beans are coated. Continue to bake for 30-35 minutes, moving the beans around every 15 minutes or until beans have “popped”. It will look kind of like popcorn. Before the beans are cooled, toss them with the granulated sugar and let chill.
Coconut cream:
- Chill your can of coconut milk in the cooler overnight. When you are ready to use take the coconut cream that has separated from the coconut water. And mix with powdered sugar until smooth.
To serve:
- Serve chilled with a dollop of coconut cream, orange segments and maple roasted navy beans.
Nutrition
Calories: 625kcal | Carbohydrates: 80g | Protein: 15g | Fat: 27g | Saturated Fat: 14g | Sodium: 380mg | Fiber: 9g | Sugar: 35g | Added Sugars: 32g
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