Pinto Bean Pie I

8 Reviews Add a Pic
Recipe by  Bonnie

“Unusual pie that doesn't taste like it sounds.”

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Adjust Servings

Original recipe yields 2 - 9 inch deep dish pies



  1. Mash beans till very smooth.
  2. In a large bowl, beat eggs. Mix in beans, sugar, vanilla, melted butter or margarine, and coconut until well blended. Divide filling into pie crusts.
  3. Bake at 350 degrees F (175 degrees C) for 1 hour, or until done.

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Reviews (8)

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All I can say is WOW!!! I made this recipe for Purim. One of the traditions for the celebration is to eat lots of beans, seeds, and nuts to represent the vegetarian diet Queen Esther may have eaten while in the palace, as meat would not have been prepared properly for her consumption. I was looking for a new bean recipe to serve during the celebration and came across this. I was extremely interested in this strange recipe, so tried it. I told the family it was pie suprise. It was devoured. Even the children loved it; and when I told everyone what it was they thought it was they were amazed. Very tastey (tastes sorta-kinda like pecan pie. Go figure!) and so easy to make. Note: I do not beleive this recipe is Kosher per se, but with minor adjustment to the ingredients it could become so. Since initially trying this my children have requested it twice!!! It is definately a keeper.



By far the best of the four recipes you have on line! I had a similar one years ago from my granny,and lost it. Thanks Bonnie!



Wow, I'm not sure how to rate this recipe. It was so different from anything I've ever cooked. I used leftover beans which wasn't a good idea because they had been seasoned and you could taste that seasoning in the pie. We had a blast laughing at everyone trying to guess the "secret" ingredient. No one even came close to guessing there were beans in it. My grandmother was the only one who really liked the pie, everyone else was hung up on the fact that it was made with pinto beans. But I may actually make this again someday with fresh UNSEASONED beans. But overall, the pie was very pretty, set up nice, and looked a lot like a pecan pie. I sprinkled pecans on the top of mine before I baked it. I really think using my leftover beans is what made my pie taste strange. Thanks for sharing such an interesting recipe. So, I give it 4 stars for looks, fun, and the hope that unseasoned beans will make all the difference in the taste!

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Amount Per Serving (8 total)

  • Calories
  • 841 cal
  • 42%
  • Fat
  • 43.2 g
  • 66%
  • Carbs
  • 108.4 g
  • 35%
  • Protein
  • 7.6 g
  • 15%
  • Cholesterol
  • 167 mg
  • 56%
  • Sodium
  • 570 mg
  • 23%

Based on a 2,000 calorie diet



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Japanese Fruit Pie


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Old-Fashioned Exquisite Pie