Pinto Bean Pie

Total Time

Prep: 20 min. Bake: 45 min. + cooling


8 servings

Updated: Jun. 27, 2023
Gammy (as my mom, Barbara Galloway, is known around here) loves to cook and be creative. It's a trait that was passed down from her father. Pinto bean pie is one of her favorite recipes to make, especially when she's planning special holiday meals. If you'd like to dress up each slice, top them with a dollop of whipped cream and a pecan. —Valerie Elijah, Dayton, Ohio


  • Dough for single-crust 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 sweetened shredded coconut, finely chopped
  • 2 eggs, lightly beaten
  • 1/2 cup chopped pecans
  • Whipped cream, optional


  1. Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge.
  2. In a large bowl, combine beans, butter and vanilla. Stir in the sugar and coconut. Add eggs; stir well. Pour into crust. Bake for 30 minutes.
  3. Sprinkle with pecans; bake until a knife inserted in the center comes out clean but moist, 15-20 minutes. Cool on a wire rack. If desired, serve with whipped cream. Refrigerate leftovers.

Pinto Bean Pie Tips

How do you serve pinto bean pie?

Pinto bean pie is best served at room temperature for optimum flavor, but it can be enjoyed warm or cold. Pair it with a spoonful of lightly sweetened whipped cream and maybe even some candied pecans.

Can you use other kinds of beans in pinto bean pie?

Navy beans or great northern beans, which have a milder flavor, can always be substituted for pinto beans.

Can you make pinto bean pie ahead of time?

A baked pinto bean pie will last for 1 to 2 days, wrapped or covered in the refrigerator, but it also freezes well. After baking and cooling completely, wrap the pie in a layer of plastic, and then aluminum foil. Label it with the date and freeze for up to 6 months. Thaw completely overnight in your refrigerator before serving. If you liked this pinto bean pie recipe, here are some more ways to use pinto beans.

Mark Neufang, Taste of Home Culinary Assistant

Nutrition Facts

1 piece: 471 calories, 27g fat (15g saturated fat), 97mg cholesterol, 270mg sodium, 53g carbohydrate (35g sugars, 2g fiber), 5g protein.