Publisher Photo
Publisher Photo
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
MAKES:
8-10 servings
TOTAL TIME:
Prep: 15 min. Bake: 45 min.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 15 min. Bake: 45 min.

Ingredients

  • 2 cups packed brown sugar
  • 1/2 cup butter, melted
  • 1 tablespoon vanilla extract
  • 4 large 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.
Originally published as Mock Pecan Pie in Country Woman January/February 1992, p37

Nutritional Facts

1 piece: 396 calories, 17g fat (9g saturated fat), 114mg cholesterol, 248mg sodium, 58g carbohydrate (44g sugars, 1g fiber), 5g protein.

  • 2 cups packed brown sugar
  • 1/2 cup butter, melted
  • 1 tablespoon vanilla extract
  • 4 large eggs, beaten
  • 1 cup cooked pinto beans, mashed
  • 1 unbaked pie shell (10 inches)
  • Whipped cream or vanilla ice cream
  1. In a bowl, beat together the sugar, butter, vanilla and eggs. Stir in beans. Pour into pie shell.
  2. 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.
Originally published as Mock Pecan Pie in Country Woman January/February 1992, p37

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Reviews forMock Pecan Pie

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Mrs. Lori User ID: 6793306 5355
Reviewed Mar. 5, 2013

"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."

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larva User ID: 2572986 26709
Reviewed Dec. 21, 2011

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

MY REVIEW
larva User ID: 2572986 12144
Reviewed Jul. 2, 2009 Edited Dec. 21, 2011

"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."

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