Pinto Bean PieDawn Mikesell
Pinto bean pie may not sound all that appetizing at first, but I assure you it’s much better than it sounds. I’ve discovered since making 20 pies in the last 3 weeks that you can make pie out of pretty much anything as long as you have flour and sugar. For example, the vinegar pie that was born out of desperation. And honestly, I think that’s pretty neat. Use what you have to make a treat. In this case, it’s pinto beans.
From the top it looks mostly like a pecan pie. Maybe because it does have a few pecans in it. Pinto beans are pretty mild in flavor and can soak up other flavors and sweetness pretty well. I actually think this pie is pretty good. Give it a try. I think you’ll be pleasantly surprised!
Pinto Bean Pie
- Pastry for single crust pie (9-inch)
- 3/4 cup pinto beans (warmed and lightly mashed)
- 1 cup granulated sugar
- 2 large eggs, beaten
- 3/4 cup butter, melted
- 1/4 cup chopped pecans
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Preheat oven to 350 degrees F.
- Roll out pastry for crust to 1/8-inch circle. Place in pie pan, trim edges, and flute as desired. Set aside.
- In a large bowl, mix together the pinto beans, sugar, eggs, butter, pecans, vanilla, and salt.
- Pour into prepared pie shell.
- Bake for 40-45 minutes or until the pie is set, but the center is still slightly jiggly.
- Cool completely.