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Pinto Bean Pie IV

Recipe By: M Willits   Photo By: KatrinkaJane
This recipe tastes like pecan pie, but uses pinto beans instead of pecans!
 
  • Prep: 10 Minutes
  • |
  • Cook: 1 hour
  • |
  • Total: 1 hour 10 Minutes
 
8
 
 
  • 1 teaspoon cornmeal
    •
  • 1 (9 inch) unbaked pie crust
    •
  • 2 eggs
    •
  • 1 1/2 cups white sugar
    •
  • 1/2 cup butter
    •
  • 1 teaspoon vanilla extract
    •
  • 1/2 cup pinto beans, drained
    •
  • 1/2 cup pecan halves
    •
 
  1. Preheat oven to 350 degrees F (175 degrees C.) Sprinkle 1 teaspoon of cornmeal in pie crust and set aside.
  2. Beat eggs in a large bowl. Beat in sugar, butter, vanilla and pinto beans. Pour filling into pie shell. Place pecans decoratively on top of pie.
  3. Bake in the preheated oven for 60 minutes, or until golden brown and filling is set.
Nutrition Information
 
 
More Reviews (5)
Reviewed By: Pam
I'm so excited you have posted this recipe.I had a slice of this pie @ your restaurant in TN after touring your facility and it was AWESOME! I can't wait to make it myself and share with all of my family @ Thanksgiving.
Reviewed By: Shellia
The pie is better if you mash the pinto beans first. My taste
Reviewed By: tawny perry
GENIOUSE! This pie is excellent, and no corn syrup! I cut down the sugar to 1 1/4 cups, put a few extra beans, and didn't measure the nuts, just covered the top. I think I will experiment a little more next time- maybe add some chocolate chips.