"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Mock Pecan Pie (without pecans) Recipe

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This recipe for Mock Pecan Pie (without pecans), by , is from The Elm Valley Community Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sherry Hall
Added: Wednesday, April 2, 2008

Category:
Category:

Ingredients:  
Ingredients:  
You'll need: 1 cup of pinto beans (canned or cooked)
4 ounces of margarine or butter (not light or diet)
1 to 2 cups of granulated sugar 3 teaspoons of vanilla 2 tablespoons of molasses or dark corn syrup teaspoon of salt 4 eggs, beaten cup of chopped pecans (optional) 1 unbaked pie shell

Directions:
Directions:
Now measure 1 cup of the beans (drain if using canned), put them in bowl and mash using a fork or pastry blender. You can leave a few chunks if you want to. In a separate bowl, cream the butter and sugar together, add the vanilla, molasses or dark corn syrup, salt and beaten eggs and mix well. Combine this mixture with the mashed pinto beans and again mix well. Now spread the filling mixture into the unbaked pie shell. You can sprinkle chopped pecans on top if you want to.
Bake the pie in a 350-degree oven for about 45-60 minutes or until the pie filling is firm. A knife inserted in the middle of the pie should come out clean when the pie is fully cooked.

Personal Notes:
Personal Notes:
It's called Mock Pecan Pie because it does taste similar to pecan pie but without the main ingredient.

 

 

 

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