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Pinto Bean Pie


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Pinto Bean Pie


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Pinto Bean Pie


  • Prep Time : 10 min
  • Cook Time : 20 min
  • Ready Time : 30 min


50 s


  • Pie Crust (recipe follows)
  • 1/2 #10 can (1-1/2 quarts) Pinto beans, rinsed, drained
  • 5 1/3 cups (14 ounces) flaked coconut
  • 8 cups (4 pounds) sugar
  • 1 cup (8 ounces) margarine, melted
  • 8 Eggs
  • 4 teaspoons vanilla
  • Pie Crust
  • 4 cups All-purpose flour
  • 1 teaspoon salt
  • 1 cup Vegetable shortening
  • 11 to 12 tablespoons ice water



1 Divide Pie Crust into 4 equal pieces; roll pieces on floured surface into rectangles to fit bottoms and 3/8-inch up sides of 4 steamtable half-pans.
2 Process remaining ingredients in food processor until smooth; pour 3 the mixture into each steamtable pan.
3 Bake at 425°F. 15 minutes; reduce heat and bake at 350 °F. until browned and sharp knife inserted in center of filling comes out clean, about 15 minutes. Cool on wire rack; cut into squares.
4 Combine flour and salt in large bowl; cut in shortening until mixture resembles coarse crumbs. Add enough water to make pliable dough. Refrigerate, covered, until ready to use.

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