Protein Pie 2

Today is my baby girl’s 4th birthday. She is such a joy and I cannot imagine how boring life would be without her.

While I am typing this post, her cake is in the oven. It is a totally unhealthy marble cake with icing that I know she will love. But you know what is crazy, she loves healthy foods so much.  I know I could have made something much healthier and she would have loved that too.  Her brothers though, say birthdays should be about bad foods, so I made an unhealthy double layer cake and we will celebrate tonight all together.
On Sunday my 7 year old wanted a pie, so I set out to make him a protein pie. It had to be a pie that tasted delicious, looked unhealthy, and had a little hidden ingredient that no one would hopefully notice.  I made this recipe because I had a 1/2 cup of evaporated skim milk left over from a recipe I made last week.  The hardest part about making sneaky protein packed foods is that the kids are usually watching me in the kitchen, so it is hard to sneak foods they dont need to know about.  My teenager was in the room when he saw me putting the butter into the mix, and he commented, “This recipe looks good, happy to see you using butter Mom!” And he later ate 4 slices!
So here is my recipe for the super secret Protein Pie.

Protein Pie


  • Any crust you like, I used a healthy graham cracker crust
  • 1 cup sugar
  • 1 TB flour
  • 1/2 tsp cinnamon
  • 1/2 cup evaporated milk or half and half, I used fat free evaporated skim milk
  • 1/4 cup butter, melted
  • 2 eggs
  • 1 TB vanilla
  • 1 can white beans, I used organic cannelini beans


  1. Heat oven to 350
  2. Prebake your crust if you are using a pastry crust. I used a graham cracker crust that was premade.
  3. In a food processor add sugar, flour, and cinnamon and pulse for a few seconds.
  4. Add in the milk, butter, eggs, and vanilla and pulse till combined.
  5. Add in the can of beans(rinse it well first!)
  6. Keep mixing it till it is very well combined.
  7. Pour filling into the crust. Place the pie on the bottom shelf of the oven.
  8. Bake until the edges puff up and the center is fairly firm. It can still wiggle a little when you gently nudge the pan. Bake it 40-50 minutes.
  9. Place the pie on a cooling rack and let cool 20-30 minutes.
  10. Serve warm or at room temperature.
  11. We had a little whipped cream and sliced strawberries on top and really loved it!!


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