Black-Eyed Pea Pie
A sweet and savory black-eyed pea pie with warm spices and crunchy pecans, perfect for a unique dessert or brunch option appealing to those seeking comfort and flavor.
Ingredients
Instructions
- Beat the drained and pureed black-eyed peas with softened butter in a bowl.
- Stir in the eggs, evaporated milk, whole milk, flour, vanilla, allspice, cinnamon, pumpkin pie spice, and chopped pecans until well combined.
- Pour the mixture into a prepared crust.
- Bake at 350°F (175°C) for 55 to 60 minutes until set and golden.
- Allow to cool before serving.
- Cover and store in the refrigerator.
Tips & Substitutions
For a richer flavor, consider using unsalted butter and adding a pinch of salt to enhance the sweetness of the black-eyed peas. If you don't have evaporated milk, you can substitute it with an equal amount of half-and-half. For a nut-free version, you can omit the pecans or replace them with sunflower seeds.
Serving Suggestions
Serve the Black-Eyed Pea Pie warm or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast. It pairs beautifully with Creamy Ranch Potatoes for a comforting meal. This dish also makes a unique addition to a potluck or holiday gathering.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place slices in the microwave for 30-60 seconds or until warmed through. Alternatively, you can reheat in a preheated oven at 350°F (175°C) for about 15 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Black-Eyed Pea Pie contains roughly 1027 calories, with 8g protein, 50g carbohydrates, and 78g fat. It is an excellent source of dietary fiber (20% of the Daily Value), and a good source of protein and iron. It also contributes 5g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use dried black-eyed peas instead of canned?
Yes, you can use dried black-eyed peas. Soak them overnight and cook them until tender before pureeing. This will enhance the flavor and texture of your pie, making it even more delicious.
Is there a gluten-free option for this recipe?
Absolutely! You can replace the flour with a gluten-free all-purpose blend to maintain the consistency in the pie. Just ensure that the blend you choose includes xanthan gum for better structure.
Can I make this pie ahead of time?
Yes, you can prepare the pie ahead of time and store it in the refrigerator for up to 2 days before baking. Just be sure to cover it tightly to prevent drying out. Bake it right before serving for the best texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).