To make Lana Shabazz's bean pie, form a dough out of 2 1/4 cups whole wheat flour, 1/2 teaspoon salt, 2 tablespoons oil, 3 tablespoons ice water and a beaten egg. Roll the dough into a crust, and put it in a pie plate. Prepare a filling of 3 cups cooked navy beans, 3 cups sugar, 2 sticks room-temperature unsalted butter, 2 cups evaporated milk and flavorings. Fill the crust, and bake.
Beat the butter and sugar together in a large mixing bowl for 5 minutes, scraping down the sides of the bowl as necessary. Add 2 tablespoons each of cornstarch and cinnamon, and beat the mixture on low speed. Keep the mixer on low speed, and add 5 eggs one at a time, beating well after each addition.
In a separate bowl, combine the beans and 1 cup of the evaporated milk. Mash or blend the mixture until it forms a puree. Add the bean puree to the butter and sugar mixture along with the remaining cup of evaporated milk. Stir in 1 tablespoon of lemon juice or 1 teaspoon of lemon extract. Add 5 drops of yellow food coloring if desired.
Divide the filling evenly between two crust-lined pie plates, and smooth down the filling's surface. It is fine if it appears curdled. Bake the pies at 400 degrees Fahrenheit for 10 minutes, then for 1 hour at 325 degrees Fahrenheit. Once the filling is set and the crust is brown, transfer the pies to a wire rack to cool for at least half an hour before serving.