3 9-inch pie shells; unbaked
3 cups granulated sugar
2 sticks margarine; melted
4 eggs
1 cup cooked, mashed pinto beans
1 cup Pecan Valley Pecan Pieces
1 cup coconut flakes
1 teaspoon vanilla
1. Preheat oven to 300ºF.
2. In a large mixing bowl mix sugar and margarine until fluffy. Add eggs, beans, nuts, coconut and vanilla. Mix well and pour into pie shells.
3. Bake in preheated oven for 1 hour or until center is set.
I was surprised to see the Pinto Bean Pie recipe on the internet. I have had the recipe since the late ‘50s or early ‘60s! No one that I have served it to had ever heard of it. They all like it and I had it published in our local cookbook to raise funds for our VFD. Mine came from the Texas Department of Agriculture at the Dallas State Fair many years ago. The old recipes are still the best. I thought I would share this with you.