ALL OF THE BEANS.
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Pinto Bean Pecan Pie
This delicious take on a traditional pecan pie is served at the Bush's® Visitor Center in Chestnut Hill, Tennessee. These recipes were created with our vegetarian friends in mind. However, we recommend reading each label to make sure every ingredient suits your dietary needs. Please also remember that product formulations can change, so if you ever have any questions, make sure to contact the product manufacturer!
- Prep Time
10 Mins
- Cook Time
45 Mins
- Serves
6-8
Ingredients
- ¾ cup Bush’s® Pinto Beans, drained, reserve liquid
- 3 Tbsp bean liquid
- 1 ½ cup sugar
- ½ cup (one stick) margarine or butter, melted
- 1 Tbsp vanilla
- 1 cup pecans, finely chopped
- 2 eggs, well beaten
- 1 unbaked 9” pie crust
Cooking Instructions
- 1HEAT
Preheat oven to 350°F (regular oven) or 325°F (convection oven).
- 2PREP
Lightly mash pinto beans using a potato masher or the back of a fork.
- 3COMBINE
Combine first 7 ingredients and pour into unbaked pie shell. OPTIONAL: For a delicious chocolate option, add 3 Tbsp unsweetened cocoa powder and 1 extra Tbsp of vanilla to batter.
- 4BAKE
Bake for 45 minutes - 1 hour. Center of pie will be slightly unset.
- 5NOTE
Can be frozen.