Chocolate Red Bean Pie Recipe

Chocolate Red Bean Pie Recipe Recipe

I love Vietnamese bean desserts, but my husband Lulu's not a huge fan. Vietnamese desserts aren't sweet enough to his taste. So in the spirit of compromise, I created a pie inspired by Asian red bean desserts, but to an American's tastes.

First, I baked the pie crust, then spread in a generous amount of chocolate spread, and finally completed the dessert with a layer of sweetened red beans. 

The ration in this recipe is very easy to remember: 1 can sweetened red beans, 1 can of evaporated milk, 2 eggs, sugar and a little grated ginger. It's not your standard pie, but it's absolutely delicious.

Chocolate Red Bean Pie Recipe with Picture

Ingredients

Yields: 8 servings

1 (9"-diameter) pie crust (click on the link for the recipe)
2 eggs
2/3 cup granulated sugar
1 (15-ounce) can sweetened red beans
1 (1-inch) chunk fresh ginger
1 (18.34-ounce) can evaporated milk
ΒΌ teaspoon salt
1/3 cup Nutella (hazelnut chocolate spread)
8 pieces store-bought peanut brittle (optional)


Directions

Preheat the oven to 375°F.

For the pie crust: Line a pie pan with parchment paper. Place the pie crust. Press the dough well into the sides of the mold. Prick the dough with a fork and top with ceramic pie weights (or dried beans). Place the pie pan on a baking sheet and bake for about 12-14 minutes. Allow to cool to room temperature. Remove the pie weights and discard the pieces of parchment paper. Spread Nutella inside the pie crust. Set aside.

Prepping the ginger: Clean the ginger and remove any dirt. Peel the ginger root with a paring knife (or the edge of a spoon). Grate the ginger with a fine mesh microplane. Gather about 1 tablespoon of grated ginger root. Set aside.

For the red bean filling:

Using a blender, combine the red beans with ½ cup of evaporated milk. Set aside.

Using an electric mixer, whisk the eggs with sugar. Add the red bean purée, the remaining evaporated milk and salt.

Assembly time: Fill the pie with the red bean filling. Bake at 375°F for about 15 minutes. Lower the temperature to 350°F and cook for an additional 40 minutes.

Allow the pie to cool for 2 hours.

Enjoy with a pumpkin spice latte.

Bon appétit!

Chocolate Pie Recipe with Picture


Tips

You could also replace the red beans with pumpkin purée for a more traditional dessert.

Published By: Jacqueline Pham on January 3, 2011.


Comments

comments powered by Disqus

Order my latest book:
Banh Mi

Related Posts

Tags


Recent Posts

Delicious Drinks to Enjoy This Fall
Delicious Drinks to Enjoy This Fall
Beef Prime Brisket Recipe
Beef Prime Brisket Recipe
Vegetable Curry Pastie Recipe
Vegetable Curry Pastie Recipe
Triple Chocolate Mousse Recipe
Triple Chocolate Mousse Recipe