No Fail Bean Pie

2 deep-dish prepared pie crusts

2 (15.5 ounce) cans navy beans, rinsed and drained

1 (12 fluid ounce) can evaporated milk

½ cup butter, melted

1 teaspoon ground cinnamon

1 teaspoon grated nutmeg

2 tablespoons all-purpose flour

2 ½ cups white sugar

2 tablespoons vanilla extract

2 eggs

2 egg yolks

Preheat oven to 450 degrees F (230 degrees C). Place pie crusts into 9-inch pie dishes.

In a food processor, place the navy beans, evaporated milk, melted butter, cinnamon, nutmeg, flour, sugar, vanilla extract, eggs, and egg yolks; pulse the mixture a few times, then process until smooth, about 1 minute. Pour the filling into the prepared pie crusts.

Bake at 450 degrees F (230 degrees C) for 15 minutes, then reduce heat to 350 degrees F (175 degrees C) and bake until the filling is set and the crust is golden brown, an additional 35 minutes. Cool before slicing. Eat warm or cold. Refrigerate leftovers.