Pinto Bean Pie
Forget everything you think you know about dessert pies. Chef Trips’ Pinto Bean Pie is the unexpected comfort food twist that’ll have people going back for seconds. Creamy, lightly sweet, and deeply satisfying, this old-school Southern classic turns humble pinto beans into a rich, custard-like filling with warm spices and a flaky crust. It’s surprisingly smooth, almost like a cross between pumpkin pie and chess pie, but with its own unique soul. Healthy-ish, budget-friendly, and completely BEAUTIFUL! This is the kind of dish that turns skeptics into believers with one bite.
Ingredients
- 1 unbaked Pie crust homemade or premade
- 2 cups of cooked Pinto beans
- ½ cup of white Sugar substistute with stevia
- ½ cup of Brown sugar substistute with stevia brown sugar
- 2 tbsp of Flour substistute with whole wheat flour
- 1 tsp of Cinnamon
- ½ tsp of Salt substistute with natual sea salt, or pink salt
- ¼ tsp of Nutmeg
- ¼ tsp of Allspice
- 2 Eggs beaten
- 1 cup of Evaporated milk
- ¼ cup of melted Butter
- 1 tsp of Vanilla extract
Instructions
- Preheat the oven to 375°F.
- Roll out the pie crust and line a 9-inch pie dish, or have your premade crust ready. Place in the fridge while you prepare the filling.
- Mash cooked pinto beans with a potato masher or fork in a mixing bowl.
- In a separate mixing bowl, mix the sugar, brown sugar, flour, cinnamon, salt, nutmeg, and allspice.
- Add the beaten eggs, evaporated milk, melted butter, and vanilla extract to the dry ingredients and mix.
- Add the wet ingredients to the dry, mix well, then add the mashed pinto beans and combine well.
- Pour the mixture into the prepared pie crust and smooth out the top with a spatula to make sure it's flat and even.
- Bake for 40-45 minutes or until a toothpick inserted into the center of the pie comes out clean.
- Remove from the oven and cool completely for about an hour before serving.
- Serve with whipped cream or ice cream if desired.
- Enjoy!