Bean and Coconut Pie

Bean and Coconut Pie


Yield: Makes 1 pie

Nutrition (Per serving (1/8 recipe))

Calories 320;
Protein 4.9 g;
Fat 19.7 g;
Carbohydrates 31.8 g;
Fibre 3.5 g;
Sugar 15.3 g;
Sodium 201 mg;
Cholesterol 79 mg;
1 cupcooked white pea beans or canned, drained and rinsed250 mL
1/2 cupgranulated sugar125 mL
1 tspvanilla extract5 mL
1/2 cupbutter or margarine, melted125 mL
1/2 cupflaked coconut, toasted125 mL
19-inch frozen pie shell, thawed1


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.