.png?rev=-1?mw=650){kind=logo}
ALL OF THE BEANS.
.png?rev=-1){kind=logo}
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!
- Temps de préparation
10 Min
- Temps de cuisson
45 Min
- Pour
6-8
Ingrédients
- 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
Instructions de cuisson
- 1CHAUFFER
Preheat oven to 350°F (regular oven) or 325°F (convection oven).
- 2PRÉPARER
Lightly mash pinto beans using a potato masher or the back of a fork.
- 3MÉLANGER
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.
- 4CUIRE
Bake for 45 minutes - 1 hour. Center of pie will be slightly unset.
- 5NOTE
Can be frozen.