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Pinto Bean 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


Whole pinto bean pecan pie on a white plate and cooling rack.

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Serves: 6-8

  • ¾ cup Bush's® Pinto Beans (heated and lightly mashed)
  • 1½ cups sugar​
  • 1 cup margarine, melted​
  • 1 tsp vanilla
  • ½ cup pecans, finely chopped​
  • 2 eggs, well beaten
  • 1 unbaked 9" pie crust​

Need Ingredients?

A graphic representation of a bean with a sunburst effect around it

Cooking Instructions

  1. 1

    Preheat oven to 350°F (regular oven) or 325°F (convection oven).

    • 2

      Drain the pinto beans, saving ¼ of the liquid to be used when combining the other ingredients.

      • 1 can of beans

    • 3

      Combine first 6 ingredients and bean liquid and pour into unbaked pie shell.

      • 1 can of beans

      • Sugar​

      • Margarine

      • Vanilla

      • Pecans

      • Eggs

      • Pie crust

    • 4

      Bake for 45 minutes - 1 hour. Center of pie will be slightly unset.​

      • 5

        Can be frozen.

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