Pinto Bean Pie IV Recipe -
Pinto Bean Pie IV Recipe

Pinto Bean Pie IV

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

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch pie Change Servings
  • PREP

    10 mins
  • COOK

    1 hr

    1 hr 10 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Jan 30, 2009

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!

Most Helpful Critical Review
Apr 12, 2012

I made this last night, following the recipe exactly. I was very excited because of the rave reviews. I don't want to be overly critical, but it truly tasted like pinto beans mixed in a super sugary filling--it was not very pleasant at all. I'm so sorry to leave this review, but I'd stick with a traditional recipe because this didn't taste like pecan pie.


8 Ratings

Dec 28, 2009

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.

Jan 11, 2010

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.

Dec 07, 2011

wow. That's all I can say.

Apr 12, 2012

I did not care for this recipe.

May 24, 2013

I used navy beans intead of Pinto and topped the pie with pecans as others suggested. It was delicious! I'd like to try to use less butter next time. I put all ingredients into my blender, mixed it, poured it into crust and topped with pecans.


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  • Calories
  • 441 kcal
  • 22%
  • Carbohydrates
  • 51.4 g
  • 17%
  • Cholesterol
  • 77 mg
  • 26%
  • Fat
  • 25.2 g
  • 39%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 4.4 g
  • 9%
  • Sodium
  • 260 mg
  • 10%

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

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