When we think of pinto beans we think of Mexican refried beans. But this delightful pie is most definitely a dessert, where the pintos take on a whole new personality when combined with lots of sugar, eggs, shredded coconut, butter and vanilla. The fillin
INGREDIENTS (for 8 servings):
- 1 cup cooked pinto beans with juice
- 1 cup flaked coconut
- 4 eggs
- 3 cups white sugar
- 1 tablespoon vanilla extract
- 1 cup butter, melted
- 2 (9 inch) deep dish frozen pie crusts, thawed
Mash beans till very smooth.
In a large bowl, beat eggs. Mix in beans, sugar, vanilla, melted butter or margarine, and coconut until well blended. Divide filling into pie crusts.
Bake at 350 degrees F (175 degrees C) for 1 hour, or until done.