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 would've given this 5 stars if it added pecans! However even without pecans it would have been yummy (especially for people who have nut allergies but some crunch factor really makes a difference). I reduced the sugar by 1/3 and it was sweet enough, would make this again.
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.
* 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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