Stacy Davis Sherry Bowers Poirot
Ingredients
• 1 unbaked 9-inch pie crust
(homemade or store-bought)• 3/4 cup
pinto beans (canned, heated, and
lightly mashed)
• 1 cup granulated sugar
• 2 large eggs (well beaten)• 3/4 cup
unsalted butter (melted)• 1/2 cup
pecans (finely chopped)• 1 teaspoon
vanilla extract• 1/4 teaspoon
saltInstructions1. Preheat the oven to
350°F (175°C).2. Mash the beans in a
bowl using a potato masher or the
back of a fork until smooth yet
slightly textured.3. Mix the filling by
combining the sugar, melted butter,
beaten eggs, vanilla extract, salt,
mashed pinto beans, and chopped
pecans in a large bowl. Stir until
completely smooth.
4. Pour the mixture into your unbaked
9-inch pie shell.5. Bake for 45
minutes to 1 hour. The edges should
be set, though the center of the pie
may remain slightly soft.
6. Cool and serve at room
temperature or chilled, optionally
topped with whipped
cream.Ingredients• 1 unbaked 9-inch
pie crust (homemade or
store-bought)• 3/4 cup pinto beans
(canned, heated, and lightly mashed)
• 1 cup granulated sugar• 2 large eggs
(well beaten)• 3/4 cup unsalted butter
(melted)• 1/2 cup pecans
(finely chopped)• 1 teaspoon vanilla
extract• 1/4 teaspoon
saltInstructions1. Preheat the oven to
350°F (175°C).2. Mash the beans in a
bowl using a potato masher or the
back of a fork until smooth yet
slightly textured.3. Mix the filling by
combining the sugar, melted butter,
beaten eggs, vanilla extract, salt,
mashed pinto beans, and chopped
pecans in a large bowl. Stir until
completely smooth.4. Pour the
mixture into your unbaked 9-inch pie
shell.5. Bake for 45 minutes to 1 hour
. The edges should be set, though the
center of the pie may remain slightly
soft.6. Cool and serve at room
temperature or chilled, optionally
topped with whipped cream.