Mock Pecan Pie Recipe

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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
TOTAL TIME: Prep: 15 min. Bake: 45 min.
MAKES:8-10 servings
Test Kitchen Approved
TOTAL TIME: Prep: 15 min. Bake: 45 min.
MAKES: 8-10 servings


  • 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

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.


  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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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."

Reviewed Dec. 21, 2011

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

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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