Pinto Bean Pie IV

Pinto Bean Pie IV

7 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    1 h
  • Ready In

    1 h 10 m
M Willits
Recipe by  M Willits

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

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 1 - 9 inch pie



  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.

Share It

Reviews (7)

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 for 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 (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.

tawny perry

tawny perry

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 little more next time- maybe add some chocolate chips.

More Reviews

Similar Recipes

Pecan Pie

Pecan Pie

Buttermilk Chess Pie

Buttermilk Chess Pie

Chess Pie

Chess Pie

Chocolate Chess Pie

Chocolate Chess Pie

Chocolate Chip Pie IV

Chocolate Chip Pie IV

Pecan-Coconut-Chess Pie

Pecan-Coconut-Chess Pie


Amount Per Serving (8 total)

  • Calories
  • 441 cal
  • 22%
  • Fat
  • 25.2 g
  • 39%
  • Carbs
  • 51.4 g
  • 17%
  • Protein
  • 4.4 g
  • 9%
  • Cholesterol
  • 83 mg
  • 28%
  • Sodium
  • 260 mg
  • 10%

Based on a 2,000 calorie diet



previous recipe:

Pecan Pie


next recipe:

Chess Pie