Bean and Coconut Pie
Yield: Makes 1 pie
Nutrition (Per serving (1/8 recipe))
|1 cup||cooked white pea beans or canned, drained and rinsed||250 mL|
|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||1|
In a blender or food processor fitted with a metal blade add white pea beans, process 2 minutes, or until smooth. Add eggs, sugar, vanilla and butter pulse until combined; set aside. Sprinkle half of the toasted coconut on the bottom of the thawed pie shell. Pour in bean mixture and top with remaining coconut. Bake in a 350°F (180°C) oven for 40 minutes or until set.
- 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.