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.