Recipe by M Willits
"This recipe tastes like pecan pie, but uses pinto beans instead of pecans!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (9 inch)
unbaked pie crust
1 1/2 cups
pinto beans, drained
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!
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.
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.
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.
wow. That's all I can say.
I did not care for this recipe.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Pinto Bean Pie IV
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 227
The most-tender new vegetables are here just in time for early spring salads!
Creamy, comforting potato soups will warm you up.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make the sweet, nutty pie that's a true Southern staple.
Watch how to make classic sweet potato pie—it’s far easier than pumpkin.
Put a sweet, chocolate twist on classic pecan pie with this recipe.