Pinto Bean Pie I Recipe -

Pinto Bean Pie I

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"Unusual pie that doesn't taste like it sounds."

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Ingredients Edit and Save

Original recipe makes 2 - 9 inch deep dish pies Change Servings


  1. Mash beans till very smooth.
  2. In a large bowl, beat eggs. Mix in beans, sugar, vanilla, melted butter or margarine, and coconut until well blended. Divide filling into pie crusts.
  3. Bake at 350 degrees F (175 degrees C) for 1 hour, or until done.
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Reviews More Reviews

Most Helpful Positive Review
Mar 31, 2006

All I can say is WOW!!! I made this recipe for Purim. One of the traditions for the celebration is to eat lots of beans, seeds, and nuts to represent the vegetarian diet Queen Esther may have eaten while in the palace, as meat would not have been prepared properly for her consumption. I was looking for a new bean recipe to serve during the celebration and came across this. I was extremely interested in this strange recipe, so tried it. I told the family it was pie suprise. It was devoured. Even the children loved it; and when I told everyone what it was they thought it was they were amazed. Very tastey (tastes sorta-kinda like pecan pie. Go figure!) and so easy to make. Note: I do not beleive this recipe is Kosher per se, but with minor adjustment to the ingredients it could become so. Since initially trying this my children have requested it twice!!! It is definately a keeper.

Most Helpful Critical Review
Apr 12, 2012

Way too sweet, and an unappealing color. My family didn't like this, and they didn't even know there were beans in it. If you cannot resist trying this recipe, please cut the ingredients in half to make only one pie and sample it in small doses. I did like that it was made with on hand ingredients.


9 Ratings

Nov 07, 2003

By far the best of the four recipes you have on line! I had a similar one years ago from my granny,and lost it. Thanks Bonnie!

Jul 31, 2006

Wow, I'm not sure how to rate this recipe. It was so different from anything I've ever cooked. I used leftover beans which wasn't a good idea because they had been seasoned and you could taste that seasoning in the pie. We had a blast laughing at everyone trying to guess the "secret" ingredient. No one even came close to guessing there were beans in it. My grandmother was the only one who really liked the pie, everyone else was hung up on the fact that it was made with pinto beans. But I may actually make this again someday with fresh UNSEASONED beans. But overall, the pie was very pretty, set up nice, and looked a lot like a pecan pie. I sprinkled pecans on the top of mine before I baked it. I really think using my leftover beans is what made my pie taste strange. Thanks for sharing such an interesting recipe. So, I give it 4 stars for looks, fun, and the hope that unseasoned beans will make all the difference in the taste!

Nov 07, 2003

I really enjoyed this and so did my family. its easy as well as delicious. This is an any time desert. That's another plus!!!!!

Apr 24, 2005

Very good recipe, my family enjoyed this one a lot!

Nov 30, 2004

The flavor was good but the texture was lacking. Too gooey not solid enough.

Feb 23, 2009

This definitely has the appeal of a pecan pie. Delicious! Mine made a pretty custardy crust on top. The recipe was not quite enough to fill up my two 9" pie dishes, though. I will likely make this again, adding a bit more mashed beans for filler.


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  • Calories
  • 841 kcal
  • 42%
  • Carbohydrates
  • 108.4 g
  • 35%
  • Cholesterol
  • 154 mg
  • 51%
  • Fat
  • 43.2 g
  • 66%
  • Fiber
  • 3.3 g
  • 13%
  • Protein
  • 7.6 g
  • 15%
  • Sodium
  • 570 mg
  • 23%

* Percent Daily Values are based on a 2,000 calorie diet.

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