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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, 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

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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

      Lightly mash pinto beans using a potato masher or the back of a fork.

      • 1 can of beans

    • 3

      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.

      • Mashed pinto beans

      • Bean liquid

      • Sugar​

      • Margarine or Butter

      • 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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