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
  • 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
Reviewed By: Kri85
I love beans and always seem to have just a small amount left. What a great way to use them up. I used home cooked beans and yes I smashed them up first. I'd agree that the sugar should be reduced by 1/4 cup. The pie is too sweet for my liking. I didn't have pecans on hand so I made it without them. I will make this again using pecans. It does taste just like a pecan pie. I'd almost say better once you reduce the sugar. God Bless and Happy Baking Ya'll!!
Reviewed By: diggerdo2
This is a great tasting pie. One of those "No Way" things that is a "Yes Way" thing. Got the recipe and am headed to the Kitchen.
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.