Pinto Bean Pie IV6 Reviews
- Prep: 10 min
- Cook: 1 hr
- Ready In: 1 hr 10 min
“This recipe tastes like pecan pie, but uses pinto beans instead of pecans!” - by M Willits
Original recipe yields 1 - 9 inch pie
- Preheat oven to 350 degrees F (175 degrees C.) Sprinkle 1 teaspoon of cornmeal in pie crust and set aside.
- 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.
- Bake in the preheated oven for 60 minutes, or until golden brown and filling is set.
Amount Per Serving (8 total)
- 441 cal
- 25.2 g
- 51.4 g
Based on a 2,000 calorie diet
Reviews (6)Rate This Recipe
"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 ..." See morefor 1/2 c. pecans. However, I did add in a few more than that--probably closer to 2/3 c. pecans. Excellent! "
"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..." See more (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."
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