Red Bean Mini Pies

This is the start of my Red Bean Recipe Series! Here is #1 (of 6)!

OMG I am so excited about this one. We just watched “Sweet Bean” and I had to figure out a recipe to showcase some of my favorite fillings. Here it is: Red Bean Mini Pies.

So if you have never had sweet red bean paste, check out the movie “Sweet Bean”. Basically, this paste/filling is so delicious it deserves a movie!

The slight earthiness and sweet undertones are perfect for any dessert, especially a pie filling.

The key to this recipe is balancing the sweetness. Red bean can traditionally be too sweet, but since we are making it the main body to this pie, we need to control that.

Now, the crust is not too hard. Graham cracker crusts usually uses butter (or coconut oil). But, since I don’t have that (lol), the mixture of a liquid sweetener and oil is a perfect binder.

I definitely like honey (but it’s not vegan). If you are strictly vegan, use pure maple syrup or brown rice syrup.

5 Word Summary:

Red bean

Silky

Creamy

Toasty graham crackers

Vegan

If you like pies, check these recipes out:

Black Sesame & Purple Sweet Potato Casserole w/ Graham Cracker Shell

Cinnamon Sugar Pie Crust Cookies (+ vegan pie crust recipe)

Red Bean Mini Pies

These pies are super easy to make and packed full of flavor. They are also vegan and dairy-free!

Course Dessert
Cuisine American, Chinese
Keyword graham crackers, mini pies, pie, red bean
Prep Time 1 hour
Cook Time 40 minutes
Total Time 1 hour 40 minutes
Servings 12 pies
Calories 200 kcal

Ingredients

for the red bean filling (part 1):

  • 1/2 cup adzuki beans
  • 1 cup water
  • 1/4 cup granulated sugar

for the red bean filling (part 2):

  • 1/4 cup non dairy milk 1
  • 2 tsp corn starch 2

for the crust:

  • 2 cups finely ground graham crackers
  • 1/4 cup neutral oil 3
  • 1/4 cup liquid sweetener 4
  • 1 tsp salt

Instructions

for the crust:

  1. Microwave the neutral oil and liquid sweetener for 30 seconds. Add to the crushed graham crackers and salt. Mix to resemble wet sand.
  2. Line your muffin pan with parchment paper liners. Add 1/4 cup of the crust mixture into each cup and press the mixture down and around the edges. Bake at 350 degrees for 5 minutes and then allow to cool while you make the filling.

for the red bean filling:

  1. First make the red bean paste. In a pot, cook the adzuki beans with the water. Cook until the beans are soft enough to be crushed.
  2. Now add the sugar and cook the water off. To do this, cook without a lid and continuously stir until all the water is gone and the red beans turn into a thick paste.
  3. In another bowl, combine the non dairy milk, corn starch, and ground flaxseed. Stir until homogeneous and let it sit until it thickens.
  4. Once the red bean paste has cooled, add the non dairy milk mix and stir. Let this mixture sit for another 20 minutes.

for the assembly:

  1. Bake at 350 degrees F for 30 minutes. You need the filling is completely set and it doesn't jiggle at all.
  2. Allow to cool completely in the fridge for several hours before serving.

Recipe Notes

  1. I used soy milk but almond, cashew, coconut, rice, hemp, etc. all work.
  2. Tapioca starch works as well, but I think corn starch is better.
  3. I used avocado oil but olive, vegetable, canola, coconut, etc. all work.
  4. I used brown rice syrup but honey, pure maple syrup all work. A stickier one is better though.

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