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Pinto Bean Pie
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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 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.
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |