Grandma King's Pinto Bean Pie...Again !!

Last year, I posted this recipe for pinto bean pie from an old family cookbook. With the emphasis now days being in large part on the use of our preps, I thought that it would be a good time to repost it.

As you can see from this recipe, all it takes to be a good cook with preps is a good imagination...and maybe just a dash of adventurous nature! Trust me, the family will love it!

Grandma King's Pinto Bean Pie...

I know, I know...it sounds pretty weird to all you city dwellers and maybe even some country folks as well. However, I think you'll find that this pie is really quite good! Sort of a cross between chocolate and sweet potato pie!

I remember as a kid, I was sort of skeptical of it when Grandma told me the ingredients. However, she had always made really cool desserts so I tried it...and fell in love with it! I hope you try it!

1 1/2 c. bean pulp
3/4 c. sugar

3 eggs
1/2 c. milk
1 tsp. cinnamon
1/2 tsp. cloves or spices of your choice
1/2 tsp vanilla
Unbaked pie shell

The easiest way I've found to prepare the beans is to cook them in the usual manner and use the leftovers. Don't be afraid to use the pulp of beans which have been seasoned (even chili powder doesn't hurt the flavor of the pie).

Pour about 2/3 cup of beans at a time and juice on a plate; and mash well with a fork. Run through a fine wire strainer or sieve (I use a large tea strainer). This removes all hulls and leaves only a smooth pulp.

Beat eggs well; add sugar a little at a time. Mix thoroughly. Add spices, milk, vanilla, and bean pulp. Mix well and pour into unbaked pie shell.

Bake at 350 degrees for 45 minutes to 1 hour: check to see if pie is well set. Serve pie warm or chilled with whipped cream (or cool whip...).

Now this is great with any beverage of your choice...cold milk, tea, or COFFEE!!! Man, my mouth is watering! How about you...?

Let's go get a fresh cup, OK?