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Pinto Bean Pie IV

This recipe tastes like pecan pie, but uses pinto beans instead of pecans!
Reviews (7)
Comments (0)
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Rating | Posted
08/04/2012
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!!
07/03/2012
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.
11/05/2011
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.
07/12/2011
Reviewed By: Shellia
The pie is better if you mash the pinto beans first. My taste
01/11/2010
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.
12/28/2009
Reviewed By: KatrinkaJane
This is the real deal, y'all — serious pecan pie action going on here. I prepared the recipe almost exactly as written. Actually, I made two pies at once, so I used one entire can of pintos, drained (the recipe didn't say one way or the other), which ended up being a little more than ½c whole beans per pie. Before I added the pinto beans, I smashed them flat into lumpy paste with a spatula. I mixed everything together on my mixer's highest setting, so it was pretty smooth. My hands were shaking a little when I measured the vanilla, so I think a little extra got in there. I also used an entire 6oz bag (~1½c) of pecan halves to completely cover the top of two pies. After 20 of the 60 minutes had passed, I covered the crust edges with foil. Be careful, because the pie filling is still really sloshy at that point. This tastes AMAZING — just like a pecan pie! Definitely needs cold milk or whipped cream or vanilla ice cream. :) Next time, I think I'll make it in a real homemade crust instead of a refrigerated one.
01/30/2009
Reviewed By: paperclip
This was surprisingly good! I admit I was skeptical, but I just served this pie at a church dinner & people had no idea it wasn't actually pecan pie. It looked & tasted just like it! The recipe calls for 1/2 c. pecans. However, I did add in a few more than that--probably closer to 2/3 c. pecans. Excellent!
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