Red bean pecan pie

A perfect pie for Asian parents and anyone who doesn’t love very sweet desserts. It’s now my dad’s favorite pie. This recipe cleverly recognizes how similar red bean paste is to pecan pie’s goopy filling and makes that substitution to great effect. 

Adapted from The Korean Vegan 


  • 1 pie crust
  • 2-4 tablespoons maple syrup 
  • 6 tablespoons milk
  • 1 cup sweetened red bean paste (I used this canned brand)
  • 4 tablespoons butter, melted and cooled
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 cups chopped pecans, toasted
  • 2 eggs, beaten 


  • 1. Preheat the oven to 350 F.
  • 2. If your red bean paste is chunky, I recommend smoothing it out for a nicer finished consistency. You can blend it (pour in the milk so it blends) or mash it with a spoon.
  • 3. In a medium bowl, combine the red bean paste and milk, maple syrup, melted butter, salt, vanilla, and pecans. Taste for sweetness, adding more syrup if needed, before adding in eggs.
  • 4. Place the pie dough in pie pan and pour in the filling. 
  • 5. Bake until filling sets and crust is golden brown (~45 minutes). Cool before serving.