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TEST KITCHEN APPROVED

Pinto Bean Pie

Name: Pinto Bean Pie
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 8 servings
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

TEST KITCHEN APPROVED

2 Reviews

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

By Taste Of Home Editorial Team

Recipe by Valerie Elijah

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on 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

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

TEST KITCHEN APPROVED

Pinto Bean Pie

2 Reviews Add your review

Yield:8 servings

Prep:20 min

Cook:45 min

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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

Text Ingredients

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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.