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Mock Pecan Pie Recipe

Friends will not believe what the main ingredient of this pie is! The pinto beans make a great substitute and it is still a tasty pie.—Marilou Robinson, Portland, Oregon

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Mock Pecan Pie Recipe

Prep: 15 min. Bake: 45 min.

Yield: 8-10 Servings

15 45 60

Ingredients

2 cups packed brown sugar
1/2 cup butter, melted
1 tablespoon vanilla extract
4 eggs, beaten
1 cup cooked pinto beans, mashed
1 unbaked pie shell (10 inches)
Whipped cream or vanilla ice cream

Directions

In a bowl, beat together the sugar, butter, vanilla and eggs. Stir in beans. Pour into pie shell.
Bake at 350° for 45-50 minutes or until a knife inserted in the center comes out clean. Serve warm or chilled with whipped cream or ice cream. Yield: 8-10 servings.

Nutritional Facts 1 serving (1 piece) equals 396 calories, 17 g fat (9 g saturated fat), 114 mg cholesterol, 248 mg sodium, 58 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Mock Pecan Pie in Country Woman January/February 1992, p37

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Mock Pecan Pie

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Reviewed on Mar. 05, 2013 by Mrs. Lori

I loved this recipe. I actually think it is better than real pecan pie. To make it look prettier I added a layer of halved pecans on the top.

Reviewed on Dec. 21, 2011 by larva

i would if i can find it again it had maple syrup in it. it was perfect

Reviewed on Jul. 02, 2009 by larva

this fooled even my pickest eater, my uncle. i sprinkled brown sugar coated grapenuts on top at the end of the baking time to give it a crunchy nut texture. i make this every thanksgiving and christmas dinner now. thank you for the recipe.