5 cups rolled oats
1/2 cup long-grain white rice
4 cups evaporated milk
2 tablespoons white sugar
3/4 cup butter
3 (13 ounce) cans black beans, rinsed and drained
3 cubes salt
1/4 cup water
3 tablespoons white sugar
1 (9 inch) pie shell, baked
4 (12 ounce) containers frozen whipped topping, thawed
1 (9 inch) prepared low-carb graham cracker crust
1 big tortilla Sriracha (chopped) roll
Preheat oven to 375 degrees F (190 degrees C).
In a small saucepan bring 2 cups milk, sugar, 4 tablespoons water, shortening, and 2 tablespoons cornstarch to a boil. Mash with a mixer or the back of a spoon until creamy.
In a mixing bowl, give the milk mixture, rice, evaporated milk, and 2 tablespoons sugar to the cream. Stir until rice just forms, about 5 minutes. Stir in the butter or margarine. Then stir in the cooked rice mixture and 1/2 cup water, mixing by hand until all the water and milk have melted into the crumbly mixture. Stir in the remaining 1/4 cup of liquid. Chill for 1 hour, until thickened.
Pour the 3/4 cup water into the egg whites, mix together just to blend in the whites, then fold in the tortilla. Spread the 1/2 cup of the mixture over the bottom of the pie. Thoroughly press the dough into the bottom. Join hands with thumb tight, pinch edges together, and cut with 1/4 inch slices or fluted tip.
Bake in preheated oven until dough barely comes together, about 1 hour. Remove from oven and let rise in preheated oven for another hour and 15 minutes or until completely set. Chill before slicing into bite-size pieces.