Instructions
Preheat the Oven:
Begin by preheating your oven to 375°F (190°C). This ensures that the pie will bake evenly once the filling is poured into the crust. Make sure your oven is fully heated before placing the pie inside, as this will help the filling set properly.
Prepare the Filling:
In a blender, combine the rinsed and drained pinto beans with the evaporated milk, white sugar, brown sugar, lightly beaten eggs, melted butter, molasses, ground cinnamon, ground nutmeg, and salt. The beans will add a creamy texture to the pie, and the sugar, molasses, and spices will provide a rich, comforting flavor. The molasses will lend a slight depth of flavor and a hint of caramel, while the cinnamon and nutmeg give the filling warmth and spice.
Blend the ingredients until smooth, which should take about 40 seconds. It’s important to ensure that the beans are completely pureed so that there are no chunks or grainy texture in the final pie. The result should be a thick, smooth batter that easily flows off a spoon but isn’t too runny. If you find that the mixture is too thick, you can add a little more evaporated milk to reach the desired consistency. However, do not make it too thin, as the filling needs to hold together during baking.
Pour into the Pie Shell:
Once your filling is ready, pour it carefully into the prepared 9-inch pie crust. If you’re using a pre-made pie crust, make sure it’s thawed if frozen, and positioned flat in your pie dish. The filling should settle evenly in the crust as you pour, and there should be no gaps or bubbles in the filling. The smooth surface of the pie should be level with the top edge of the crust.
Take a moment to check the crust. If you’re using a homemade crust, make sure it is well-baked and cooled to avoid sogginess. If you prefer a crispier crust, you can blind-bake it for 5–7 minutes before adding the filling, which helps prevent it from getting soggy during the baking process.
Bake the Pie:
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