Pinto Bean Pie Recipe

From Dorothy McNett's Recipe Book.

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Pinto Bean Pie

From Dorothy McNett's recipes at A great dessert, and especially for Halloween!

1 cup all purpose unbleached flour
1/2 teaspoon fine sea salt
a few grindings of pepper, if desired
6 tablespoons very cold unsalted butter
1/4 cup cold water

2 eggs
1 cup raw sugar
3/4 cup unsalted butter, melted
1/4 teaspoon fine sea salt
1 teaspoon pure vanilla bean extract
3/4 cup cooked pinto beans, lightly mashed
1/2 cup finely chopped pecans

Preheat oven to 400 degrees. In food processor with steel chopping blade in place whirl the flour, salt, pepper to blend well. Add the very cold butter and process to make very coarse crumbs. Add the cold water and process only until dough begins to cling together. Lightly flour a pastry cloth or the counter top and shape the dough into a ball and then using a floured rolling pin roll it out into about a 10 inch circle and place gently into an 8 or 9 inch pie plate or quiche pan, being carefui not to stretch the pastry but fitting it in nicely, trimming and fluting the edge. Set aside while you make the filling. In batter bowl, whisk the eggs and then blend in the sugar, melted butter, salt and vanilla. Drain the pinto beans and lightly mash them with a fork and measure out 3/4 cup for the filling. Add them and the pecans to the batter and then pour into the pie shell. Turn oven down to 350 degrees and place pie in oven. Bake 45 - 50 minutes of until center of pie is set up but might still be a bit jiggly. Remove from oven and place on a cooling rack to cool before serving.

Recipe created 2019-10-27.

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