My Mothers Southern Pinto Bean Pie Recipes

PINTO BEAN PIE

Pinto Bean Pie image

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

Provided by Taste of Home

Categories Desserts

Time 1h5m

Yield 8 servings.

Number Of Ingredients 9

Ingredients

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 unbaked pastry shell (9 inches)
1/2 cup chopped pecans
Whipped topping, optional

Steps:

In a large bowl, combine the beans, butter and vanilla. Stir in the sugar and coconut. Add eggs; stir well. Pour into crust. Bake at 350° for 30 minutes. , Sprinkle with pecans; bake 15-20 minutes longer or until a knife inserted in the center comes out clean but moist. Cool on a wire rack. Serve with whipped topping if desired. Refrigerate leftovers.

Nutrition Facts :

PINTO BEAN PIE I

Pinto Bean Pie I image

Unusual pie that doesn't taste like it sounds.

Provided by Bonnie

Categories Desserts Pies Custard and Cream Pie Recipes

Time 1h15m

Yield 8

Number Of Ingredients 7

Ingredients

1 cup cooked pinto beans with juice
4 eggs, room temperature
3 cups white sugar
1 tablespoon vanilla extract
1 cup butter, melted
1 cup flaked coconut
2 (9 inch) deep dish frozen pie crusts, thawed

Steps:

Preheat oven to 325 degrees F (165 degrees C).
Mash beans until very smooth; set aside. In a large bowl, beat eggs; mix in beans, sugar, vanilla, melted butter or margarine, and coconut until well blended. Pour filling into two pie crusts.
Bake until filling is set, about 1 hour.

Nutrition Facts : Calories 836.5 calories, Carbohydrate 108.3 g, Cholesterol 142.8 mg, Fat 42.9 g, Fiber 3.3 g, Protein 7.2 g, SaturatedFat 22.5 g, Sodium 566 mg, Sugar 80.7 g

MY MOTHER'S SOUTHERN PINTO BEAN PIE

My Mother's Southern Pinto Bean Pie image

This was my Mother's recipe. I have made it, and really liked it.

Provided by Linda Edwards-Jackson

Categories Pies

Time 1h30m

Number Of Ingredients 8

Ingredients

1 c pinto beans, cooked & mashed
1 1/2 stick butter
1 tsp vanilla extract
3 c sugar (ok to use 1 1/2 cups white sugar, and 1 1/2 cups splenda artificial sweetener
1 c milk
1 c coconut
1 c pecans, in pieces
4 eggs

Steps:

1. Cook 1/2 cup dried pinto beans in 3 cups of water 1 1/2 hrs. or til tender. Add 1/2 tsp. salt. I don't use any oil or shortening when cooking the beans.
2. Cream butter & sugar. Mix all ingredients together in a large bowl. Pour into 2 large pie shells. Bake @ 300 degrees for one hour.

PINTO BEAN PIE IV

Pinto Bean Pie IV image

This recipe tastes like pecan pie, but uses pinto beans instead of pecans!

Provided by M Willits

Categories Desserts Pies

Time 1h10m

Yield 8

Number Of Ingredients 8

Ingredients

1 teaspoon cornmeal
1 (9 inch) unbaked pie crust
2 eggs
1 ½ cups white sugar
½ cup butter
1 teaspoon vanilla extract
½ cup pinto beans, drained
½ cup pecan halves

Steps:

Preheat oven to 350 degrees F (175 degrees C.) Sprinkle 1 teaspoon of cornmeal in pie crust and set aside.
Beat eggs in a large bowl. Beat in sugar, butter, vanilla and pinto beans. Pour filling into pie shell. Place pecans decoratively on top of pie.
Bake in the preheated oven for 60 minutes, or until golden brown and filling is set.

Nutrition Facts : Calories 440.9 calories, Carbohydrate 51.4 g, Cholesterol 77 mg, Fat 25.2 g, Fiber 2.2 g, Protein 4.4 g, SaturatedFat 10 g, Sodium 260.3 mg, Sugar 38 g

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