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Pinto Bean Pie

1/2 cup canned pinto beans, rinsed, drained and mashed
1/3 cup butter, melted
1 teaspoon vanilla extract
1-1/4 cups sugar
1/2 cup flaked coconut, finely chopped
2 eggs, lightly beaten
1 unbaked pastry shell (9 inches)
1/2 cup chopped pecans
Whipped topping, optional

In a large bowl, combine the beans, butter and vanilla. Stir in the
sugar and coconut. Add eggs; stir well. Pour into crust. Bake at
350° for 30 minutes. Sprinkle with pecans; bake 15-20 minutes

Printed from tasteofhome.com Nov 19, 2008

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Pinto Bean Pie cont.

longer or until a knife inserted near the center comes out clean but
moist. Cool on a wire rack. Serve with whipped topping if desired.
Refrigerate leftovers.

Yield: 6-8 servings.