Pinto Bean, Pecan, & Coconut Pie
Pinto Bean, Pecan, and Coconut Pie recipe
Yield
36 servingsPrep
10 minCook
45 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
pinto beans
mashed, canned, (save the water, you'll boil the beans in it.) |
|
| 4 | large |
eggs
|
|
| 3 | cups |
sugar
|
|
| 1 | cup |
butter
|
|
| 1 | tablespoons |
vanilla extract
|
|
| 1 | cup |
pecans
chopped |
|
| 1 | cup |
coconut
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
pinto beans
mashed, canned, (save the water, you'll boil the beans in it.) |
|
| 4 | large |
eggs
|
|
| 7.1E+2 | ml |
sugar
|
|
| 237 | ml |
butter
|
|
| 15 | ml |
vanilla extract
|
|
| 237 | ml |
pecans
chopped |
|
| 237 | ml |
coconut
|
*
|
Directions
Mix all together. Pour into shell, it makes two to three pies.
For looks save some whole pecans and put them on top of the pie.
Bake at 300℉ (150℃) for 45 minutes to 1 hour.
Let it sit for about 45 minutes to 1 hour before cutting into it.
Use the water you boiled your beans and you'll need to add that as your mash your beans, just enough to make it easy to stir.
