Dear Heloise: A friend of mine said you have a recipe for pecan pie that is made with beans instead of pecans. Could you repeat it? -- Pat, Via E-mail
I'm happy as a "pecan" to print the pecan pie recipe that has no pecans in it! It's called Mock Pecan Pie because it does taste similar to pecan pie -- but without the main ingredient.
It's easy to make and really does taste like a pecan pie. Plus, you don't have to buy the pecans, which can be pricey. To create this delicious treat, you'll need:
1 cup of pinto beans (canned or cooked)
4 ounces of margarine or butter (not light or diet)
1 1/2 to 2 cups of granulated sugar
3 teaspoons of vanilla
2 tablespoons of molasses or dark corn syrup
1/2 teaspoon of salt
4 eggs, beaten
1/2 cup of chopped pecans (optional)
1 unbaked pie shell
Now measure 1 cup of the beans (drain if using canned), put them in a bowl and mash using a fork or pastry blender. You can leave a few chunks if you want to.
In a separate bowl, cream the butter and sugar together, add the vanilla, molasses or dark corn syrup, salt and beaten eggs and mix well. Combine this mixture with the mashed pinto beans and again mix well. Now spread the filling mixture into the unbaked pie shell. You can sprinkle chopped pecans on top if you want to.
Bake the pie in a 350-degree oven for about 45-60 minutes or until the pie filling is firm. A knife inserted in the middle of the pie should come out clean when the pie is fully cooked. Hint: To help prevent "powder pockets" at the bottom of a bowl when making a cake mix, first add the water to the bowl and then add the dry cake mix. -- Heloise
Dear Heloise: When I go into a grocery store, I put a small basket inside of my cart. I put all the small items (such as medicines, etc.) in the basket.
When I get to the checkout counter, I do not have to lift these small items out one by one. It saves time! -- Ruth Thomas, Osburn, Idaho
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