Ingredients Jump to Instructions ↓

  1. 1/2 cup canned pinto beans, rinsed, drained and mashed

  2. 1/3 cup butter, melted

  3. 1 teaspoon vanilla extract

  4. 1-1/4 cups sugar

  5. 1/2 cup flaked coconut, finely chopped

  6. 2 eggs, lightly beaten

  7. 1 unbaked pastry shell (9 inches)

  8. 1/2 cup chopped pecans Whipped topping, optional

Instructions Jump to Ingredients ↑

  1. In a large bowl, combine the beans, butter and vanilla. Stir in the sugar and coconut. Add eggs; stir well. Pour into crust. Bake at 350° for 30 minutes. Sprinkle with pecans; bake 15-20 minutes longer or until a knife inserted near the center comes out clean but moist. Cool on a wire rack. Serve with whipped topping if desired. Refrigerate leftovers. Yield: 6-8 servings.


Send feedback