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Pinto Bean Pie II

Patsy Wilson

Tastes a lot like pecan pie!

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 18 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 194 kcal
  • 10%
  • Fat:
  • 9 g
  • 14%
  • Carbs:
  • 26.5g
  • 9%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 44 mg
  • 15%
  • Sodium:
  • 113 mg
  • 5%

Based on a 2,000 calorie diet


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Cream together butter, sugars and eggs (slightly beaten). Add beans and nuts, mix well and pour into unbaked pie shell.
  3. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes.
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My husband had bean pie years ago, and he was saying how good they are..well he was right. This recipe is excellent! My son could not believe that it had pintos in it. The only thing I added was some good Mexican vanilla, and extra nuts. We live in New Mexico and you would think the restaurants around here would have pinto pie...hum...perhaps I could sell them!! LOL Thanks for the great recipe!!


My boyfriend bought a bunch of dried pinto beans, and I wondered "what am I going to do with all of these?" This was one of the recipes that came through my search, and it intrigued me. I added a teaspoon of vanilla, some more nuts (about half a cup, or a little more), and I needed to bake it about 20 more minutes until the filling was set. But I must say, it was eaten up very quickly. It turned out better than I expected.


My husband thought it was ok, I thought it tasted like pintos with lots of sugar in it. I did add the nuts and a tad of vanilla, but it just wasn't what I wanted out of a pie. Even tho it was easy, I will keep looking.