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Mock Pecan Pie Recipe

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This recipe for Mock Pecan Pie, by , is from The Perron-Freeman Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Pauline Hardin

Category:
Category:

Ingredients:  
Ingredients:  
1 Cup Pinto Beans, Uncooked or Canned and Unseasoned
1 - 2 Cups Sugar
4 oz Butter or Margarine
4 Eggs
2 Tablespoons Molasses or Dark Corn Syrup
3 Teaspoons Vanilla
Teaspoon Salt
Unbaked 9-inch Pastry Pie Shell
Cup Chopped Pecans for Topping

Directions:
Directions:
Cook the uncooked, unseasoned beans in water until soft. Cool, drain nd measure 1 cup. If using canned beans drain and measure them. Mash 1 cup of pinto beans. Next cream butter and sugar together in a medium bowl. Add the vanilla, molasses, salt and well-beaten eggs. Add to the beans, mixing well. Pour the mixture into an unbaked pie shell and sprinkle chopped pecans on top. Bake for 45-60 minutes in a 350 F oven or until pie is firm and a knife inserted into the middle of the pie comes out clean.

Number Of Servings:
Number Of Servings:
8

 

 

 

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