Dairy-Free Southern Bean Pie
Indulge in the rich, spiced flavors of this Dairy-Free Southern Bean Pie—a modern twist on a classic dessert! This soul food favorite replaces traditional ingredients with dairy-free alternatives, making it perfect for those with dietary restrictions. Creamy pre-cooked navy beans blend seamlessly with unsweetened coconut milk, a flaxseed meal egg substitute, and warm spices like cinnamon, nutmeg, and ginger to create a silky, satisfying filling inside a flaky, dairy-free pie crust. Sweetened naturally with granulated sugar, brown sugar, and a touch of maple syrup, this pie is both comforting and wholesome. Simple to prepare with just 15 minutes of prep time, it’s baked to golden perfection in under an hour. Serve it cooled, and garnish with a dollop of dairy-free whipped cream or a dash of cinnamon for a dessert that combines Southern tradition with an inclusive twist. Perfect for holidays, gatherings, or anytime you crave a unique and wholesome treat!
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Recipe Information
Ingredients
- 2 cups Pre-cooked navy beans
- 1 cup Dairy-free unsweetened coconut milk
- 0.25 cup Dairy-free buttery spread (melted)
- 0.75 cup Granulated sugar
- 0.25 cup Brown sugar (packed)
- 2 tablespoons Maple syrup
- 2 teaspoons Ground cinnamon
- 1 teaspoon Ground nutmeg
- 0.5 teaspoons Ground ginger
- 0.25 teaspoon Salt
- 1 teaspoon Vanilla extract
- 2 tablespoons Flaxseed meal
- 6 tablespoons Water
- 1 item Unbaked dairy-free pie crust
Instructions
Preheat your oven to 350°F (175°C).
In a small bowl, mix 2 tablespoons of flaxseed meal with 6 tablespoons of water to make a flax egg. Let it sit for 5 minutes until thickened.
In a blender or food processor, combine the pre-cooked navy beans, dairy-free coconut milk, melted dairy-free buttery spread, and the prepared flax egg. Blend until you achieve a smooth and creamy consistency.
Add the granulated sugar, brown sugar, maple syrup, ground cinnamon, ground nutmeg, ground ginger, salt, and vanilla extract to the blender. Blend again to fully incorporate all ingredients.
Place the unbaked dairy-free pie crust into a 9-inch pie pan and gently press it into the dish. Trim and crimp the edges if necessary.
Pour the blended bean mixture evenly into the pie crust.
Smooth the surface of the filling with a spatula and place the pie on the middle rack of the preheated oven.
Bake for 50-55 minutes, or until the filling is set and the top is golden brown. The pie may puff up slightly during baking but will settle as it cools.
Remove the pie from the oven and let it cool completely on a wire rack before slicing and serving.
Optionally, serve with a dollop of dairy-free whipped cream or a sprinkle of cinnamon for garnish.
Nutrition Facts
Calories |
2880 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.9 g | 152% | |
| Saturated Fat | 41.4 g | 207% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2265 mg | 98% | |
| Total Carbohydrate | 427.1 g | 155% | |
| Dietary Fiber | 35.6 g | 127% | |
| Total Sugars | 233.0 g | ||
| Protein | 39.6 g | 79% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 415 mg | 32% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 1701 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
