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Pinto Bean Pie

Total Time

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

Makes

8 servings

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
Pinto Bean Pie Recipe photo by Taste of Home

Ingredients

  • 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

Directions

  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.
Dough for single-crust pie
Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate 1 hour.

Nutrition Facts

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

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