Pinto Bean Pie III

9 Reviews Add a Pic
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
James Nicely
Recipe by  James Nicely

“This is a mock pecan pie, which is quite similar to pecan pie, except that it uses pinto beans instead of pecans.”

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Adjust Servings

Original recipe yields 1 - 9 inch pie



  1. Preheat oven to 375 degrees F (190 degrees C.)
  2. In a large bowl, combine beans, corn syrup, sugar, cornstarch and vanilla. Beat in the eggs. Pour into pie crust.
  3. Bake in the preheated oven for 30 minutes, or until filling is set and crust is golden brown.

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Reviews (9)

Rate This Recipe


my familys loves this pie i love it its easy to make.there are no leftovers here its not to sweet and not heavy light to taste good not only for the hollidays but for anytime i am going to make one for the new year for work i better make two :) thank you for sharing i am mailing it on to my sisters in fl thank you :)



This pie is great, especially for nut lovers (like me) who cannot eat nuts's orders. :o(

Lynne Vick

Lynne Vick

Made this for the 1st time for Thanksgiving 2010. It was nice. next time i make it (and i shall) i will use less sugar (just a bit too sweet for me). Nethertheless it was good.

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Amount Per Serving (8 total)

  • Calories
  • 386 cal
  • 19%
  • Fat
  • 9.6 g
  • 15%
  • Carbs
  • 72.8 g
  • 23%
  • Protein
  • 5.2 g
  • 10%
  • Cholesterol
  • 79 mg
  • 26%
  • Sodium
  • 295 mg
  • 12%

Based on a 2,000 calorie diet



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Pecan Pie


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Texas Bean Pie