Bean and Coconut Pie

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Bean and Coconut Pie

Bean and Coconut Pie

  • Author: Ontario Bean Growers
  • Yield: 1 pie 1x


  • 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


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.


  • 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

Keywords: Bean Coconut Pie, Coconut Pie, Baked Coconut Pie