Bean and Coconut Pie

Surprise and delight your dinner party guests with a dessert that is luscious, delicious, and full of... beans! Yes, this Bean and Coconut Pie will be the talk of the table! White pea beans are perfectly blended into the coconut filling for an extra punch of fibre and protein. Serve topped with a dollop of freshly whipped cream and beautifully toasted coconut flakes!

AUTHOR: ONTARIO BEANS

Ontario Bean Growers is a not for profit organization that represents the interests of farmers in Ontario that grow dry edible beans.

Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
Yield:
1 pie

Ingredients

1 cup cooked white pea beans or canned, drained and rinsed (250 mL)

2 eggs

1/2 cup granulated sugar (125 mL)

1 tsp vanilla extract (5 mL)

1/2 cup butter or margarine, melted (125 mL)

1/2 cup flaked coconut, toasted (125 mL)

1 9-inch frozen pie shell, thawed

‍

Instructions

  1. In a blender or food processor fitted with a metal blade add white pea beans, process 2 minutes, or until smooth.
  2. Add eggs, sugar, vanilla and butter pulse until combined; set aside.
  3. Sprinkle half of the toasted coconut on the bottom of the thawed pie shell.
  4. Pour in bean mixture and top with remaining coconut. Bake in a 350°F (180°C) oven for 40 minutes or until set.

Notes

  • Toasted Coconut: Spread coconut on a baking sheet. Bake at 350°F (180°C) for 6 to 8 minutes or until lightly toasted and fragrant, stirring once during cooking.
  • Alternative: Fill 12 tart shells and bake for 30-45 minutes or until set.

Nutrition

Serving Size: 1/8 Slice of Pie, Calories: 320, Sugar: 15.3 g, Sodium: 201 mg, Fat: 19.7 g, Carbohydrates: 31.8 g, Fiber: 3.5 g, Protein: 4.9 g, Cholesterol: 79 mg

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