Mock Pecan Pie: Bean Food Storage Recipes


Okay, so you all knew this was coming…a pie made with…BEANS! You know my love of beans in dessert and it doesn’t take a holiday on Thanksgiving! This Mock Pecan Pie gets it’s filling from PINTO BEANS! Pecan Pie is expensive to make (and ESPECIALLY to BUY). However, this recipe will be nice to your pocket book and your waistline. It tastes JUST like Pecan Pie…and you don’t have to take my word for it…well you heard that Del liked it on the videos for the Pie Crust 101 Mini-Class but I also took it to a Relief Society meeting (a church womens organization) and they ALL loved it and didn’t know I did anything to it (Of course, because I didn’t tell them and you shouldn’t tell the people you make this for…well until they proclaim how delicious it is!). In fact, some still probably don’t know! Oh, how I love to use food storage…and to see people’s faces when they realize it is DELICIOUS!


Mock Pecan Pie

1 1/2 C. cooked, drained PINTO beans (you can also use white beans if you don’t have pinto)
1 1/2 C. brown sugar
1/2 C. butter
3 eggs, beaten (3 T. dry egg powder + 1/3 C. water)
1 1/2 t. vanilla
1/2 t. sea salt if desired
1/2-3/4 C. finely chopped pecans (I used more pecans…enough to generously cover the top of the pie)

Cream sugar, butter, eggs, and beans. (If you are using powdered eggs you don’t need to mix the dry egg powder with water first-just put the dry egg powder in with creaming and add the water with the vanilla, which is the next step). Add vanilla and salt. Pour into 9 inch unbaked pie shell (If you missed the Pie Crust 101 Mini Class-check it out for GREAT tips on how to make your own delicious pie crust). Sprinkle the chopped pecans over mixture. Bake at 375 for 25 minutes. Reduce heat to 350 degrees and bake for about 20 minutes more. Pie is done when knife inserted in center comes out clean. Serve with whipped topping or ice cream.

Make sure you check back every day this week for new posts and fun twists on classic and not so classic pies…and yeah, and DEFINITELY enter this giveaway!

© 2010 – 2011, Crystal. All rights reserved.

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  • Mary

    Crystal, those women know you well enough that if they didn’t realize it was chocked full of food storage items then that’s their own fault! Especially if they read your blog.

  • Jenn

    Mine turned out gross with someone else’s recipe, so I will DEFINITELY try this one instead!!! I have much faith in you :) And I’ll let you know how it turns out, for sure! (I’m not telling a single soul that the beans are in there until AFTER they eat it)

  • Anonymous

    YEAH!!

  • Anonymous

    Not everyone knows…and who would suspect in a pecan pie?!

  • http://www.squidoo.com/chef-basket-kitchen-gadget Chef Basket

    Thanks for this creative recipe about pecan pie made from pinto beans. This recipe is quite intriguing!

  • Pingback: Mock Pecan Pie: Bean Food Storage Recipes | Cars and Computers

  • Mary

    Ok, so I tried it tonight for our Thanksgiving meal tomorrow. It is super yummy but my one major complaint is that it overflowed! I followed your recipe exactly, did anyone else’s totally overflow and make a huge mess? Maybe it needs a deep dish pie crust. Thankfully I had the common sense to put a cookie sheet under it so the mess was somewhat contained. I also had to bake it about 20 minutes longer than what you recommended. Is that because of the altitude difference between CA and UT? Either way, super yummy! I even got my hubby, who HATES beans, to try it and he said it wasn’t bad. High praise from him on a bean dish!

  • Hollaway Ericandsusan

    I was so excited to try this recipe. I am not a bean eater and I was pumped up and very positive about finding a way to get beans in here and there. I followed the recipe to the letter, but it did require quite a bit more baking time (with the knife in the center test). Maybe I accidentally did something wrong. My family ate almost a piece, and it was “okay” when warm. But cold, it was not good. It ended up in the trash. I felt really bad about wasting the pecans. I don’t like to leave negative comments, so I’m only sharing this to see if anyone has any ideas as to why mine turned out not so great.

  • Anonymous

    My guess is that it was over baked. I tried a mock pumpkin pie this year
    and that is how it was…okay…maybe but we threw it away. How did you
    mash your beans?

  • Marneva

    Question- I bought a #10 can of powdered eggs and opened it to start experimenting with some recipes. I then realized it had to be refrigerated after opening and is taking up a large amount of room in my fridge. Does anybody know if you can re-can the powdered eggs into mason jars with oxygen absorbers after you have already opened it and its been in the fridge for a while? Will it then keep in your pantry?

  • Anonymous

    It doesn’t need to be refrigerated after opening. Simply keep it in a cool,
    dry place.

  • Anonymous

    It doesn’t need to be refrigerated after opening. Simply keep it in a cool,
    dry place.

  • Papersearcher

    i have watched the how to video on pressure cooker beans 3 times today. Heres my question…do we soak the beans before we put them in the pressure cooker. it doesn’t say to, but based on the noise the beans make going into the pot, they are dry. thanks

  • Anonymous

    Nope-you don’t need to soak them

  • guest

    I absolutely LOVED this pie!  My mom and I decided to try it out when we had the missionaries over.  She “spilled the beans” (like the pun?!?) before I could serve it to them.  They tried it anyway and said it was REALLY good.  They would have never thought there were beans in it.  Thank you for the recipe, it is my new favorite!!!