Recipe by James Nicely
"This is a mock pecan pie, which is quite similar to pecan pie, except that it uses pinto beans instead of pecans."
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pinto beans, drained and mashed
dark corn syrup
1 (9 inch)
unbaked pie crust
This pie is great, especially for nut lovers (like me) who cannot eat nuts anymore...doctor's orders. :o(
my familys loves this pie i love it its easy to make.there are no leftovers here its not to sweet and not heavy light to taste good not only for the hollidays but for anytime i am going to make one for the new year for work i better make two :) thank you for sharing i am mailing it on to my sisters in fl thank you :)
Made this for the 1st time for Thanksgiving 2010. It was nice. next time i make it (and i shall) i will use less sugar (just a bit too sweet for me). Nethertheless it was good.
I baked this pie in early1970,ever one thought it was pecan,i had lost my recipe,so now i can fool some more people,It was printed in the Lubbock Texas paper along with a lot more bean recipes,i just lost my whole paper when we moved.
I prefer the real thing, not mock pecan pie.
If I had mashed up the beans better, I think this would have been a bigger hit. However my sons figured out it was different, so they were already assuming they would not like it. Would try this again if I could figure out a substitute for the dark corn syrup that my diabetic DH can consume.
Fantastic, try it you'll like it.
I tried this pie because my husband loves pecan pies, but we have a relatively tight budget, so don't purchase pecans often for much of anything except salads. We tend to spend the budget on plenty of produce & any discretionary food budget $'s on parmesan & etc. In the past, I considered trying peanuts instead of pecans, but my husband was dubious, so I didn't try that. When I heard of beans in a 'pecan' pie, it just cracked me up so much that *I* decided that my husband had to try a pie this way. My daughter did the actual mixing & baking. She did a fairly good job. My family had mixed reviews on this pie. However, before sharing our results, I need to admit that we underbaked this pie a tad. Perhaps the texture of the beans might be different if it was baked a little longer. That said, as it stands, my husband is inclined to think that the beans in themselves are not a problem, but that he would like a little crunch. So I'm thinking that substituting some peanuts for some beans would work better. Even peanuts have a significant expense for our particular budget, especially when compared with beans. So next time, we'll try about 1/3 C of peanuts. Also, I think that rather than mashing the beans roughly, I'll turn the 2/3rds cut of beans +nuts out onto a cutting board & chop them roughly using a chef's knife. Other than that, the recipe is alright, but my husband likes the pie base of his mother's pie so I'll try the beans & peanuts in that base next time. Thanks 4 the idea.
* Percent Daily Values are based on a 2,000 calorie diet.
Pinto Bean Pie III
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 86
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