Pinto Bean PieGammy (as my mom, Barbara Galloway, is known around here) loves to cook and be…
Pinto Bean Pie
1/2 cup canned pinto beans, rinsed, drained and mashed 1/3 cup butter, melted 1 teaspoon vanilla extract 1-1/4 cups sugar 1/2 cup sweetened shredded coconut, finely chopped 2 eggs, lightly beaten 1 unbaked pastry shell (9 inches) 1/2 cup chopped pecans Whipped topping, optional
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 in the center comes out clean but moist.
Cool on a wire rack.
Serve with whipped topping if desired.