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

larva 26709
Reviewed Dec. 21, 2011

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

larva 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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