Coconut-Pinto Bean Pie
A rich, sweet pie blending coconut and pinto beans with a caramel-like flavor, perfect for dessert lovers seeking a unique, comforting treat with a hint of tropical flair.
Ingredients
Instructions
- Preheat oven to 400°F.
- Mash the cooked pinto beans.
- Add sugar, dark corn syrup, and eggs to the mashed beans.
- Beat together with a wooden spoon until the sugar is dissolved.
- Stir in shredded coconut.
- Pour the mixture into the unbaked 9-inch pie shell.
- Bake for 10 minutes at 400°F.
- Reduce oven temperature to 375°F and bake for an additional 20 minutes.
- Let cool before serving.
Tips & Substitutions
For a creamier texture, blend the pinto beans instead of mashing them. You can substitute the dark corn syrup with maple syrup or agave for a different flavor profile. If you want a hint of spice, consider adding a pinch of cinnamon or nutmeg. This Coconut-Pinto Bean Pie can be part of your collection of vegetarian recipes, offering a unique twist on traditional desserts.
Serving Suggestions
Serve the pie chilled or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. It pairs beautifully with Grandma'S Cranberry Salad for a refreshing contrast. Enjoy it as a unique dessert at gatherings or family dinners, and it’s sure to impress your guests.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place slices in the microwave for about 20-30 seconds or until warmed through. Alternatively, you can reheat individual slices in a preheated oven at 350°F for about 10 minutes for a fresher taste.
Nutrition & Diet Analysis (per serving)
Each serving of Coconut-Pinto Bean Pie contains roughly 376 calories, with 6g protein, 58g carbohydrates, and 16g fat. It is a good source of dietary fiber (16% of the Daily Value), protein (12% of the Daily Value), and iron (10% of the Daily Value). It also contributes 4g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned pinto beans for this recipe?
Yes, canned pinto beans can be used for convenience. Just make sure to drain and rinse them well before mashing to remove excess sodium. This will help maintain the flavor and texture of the pie.
Is this pie suitable for vegans?
This recipe contains eggs, making it unsuitable for vegans. However, you can substitute the eggs with a mixture of flaxseed meal and water (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg) to create a vegan-friendly version.
How can I enhance the coconut flavor in the pie?
To amplify the coconut flavor, consider using coconut milk instead of some of the dark corn syrup. You can also add a teaspoon of coconut extract to the mixture along with the shredded coconut for a more pronounced taste.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).