Pinto Bean Pie IV

Pinto Bean Pie IV


"This recipe tastes like pecan pie, but uses pinto beans instead of pecans!"


1 h 10 m {{adjustedServings}} servings 441 cals
Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 441 kcal
  • 22%
  • Fat:
  • 25.2 g
  • 39%
  • Carbs:
  • 51.4g
  • 17%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 77 mg
  • 26%
  • Sodium:
  • 260 mg
  • 10%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  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.
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  1. 8 Ratings


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 ...

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, d...

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 litt...