Pinto Bean Pie

Serves 8

1 cup canned Pinto Beans
1 1/2 cups sugar
1 cup butter, melted
1 tsp vanilla extract
1/2 cups pecans, finely chopped
1/2 cup shredded coconut, finely chopped
2 large eggs, well beaten
1 unbaked 9″ pic crust (Lea Marie’s Pie Crust recipe)

1. Preheat oven to 350 F
2. Drain the pinto beans, reserving 1/4 of the liquid; heat and lightly mash
3. Combine first 7 ingredients with reserved bean liquid, mix well, and pour into unbaked pie shell
4. Bake for 45 minutes to 1 hour – center of pie will be slightly unset
5. Rest 15 minutes before slicing 

Lea Pours Batter

This is a fun, as well as delicious, sweet pie. I recently served it to guests with a dollop of whipped topping and told them it was a “surprise pie,” and asked if they could guess what it was. Some were hesitant to take the first bite until they heard the “Yums!” and guesses from the others at the table. Most thought it was a pecan or squash pie. All were surprised, and they all ate every bite. It was a fun time!