Ingredients
1/2 cup canned pinto beans, rinsed, drained and mashed
1/3 cup butter, melted
1 teaspoon vanilla extract
1-1/4 cups sugar
1/2 cup flaked coconut, finely chopped
2 eggs, lightly beaten
1 unbaked pastry shell (9 inches)
1/2 cup chopped pecans
Whipped topping, optional
Directions
In a large bowl, combine the beans, butter and vanilla. Stir in the sugar and coconut. Add eggs; stir well. Pour into crust. Bake at 350° for 30 minutes.
Sprinkle with pecans; bake 15-20 minutes longer or until a knife inserted near the center comes out clean but moist. Cool on a wire rack. Serve with whipped topping if desired. Refrigerate leftovers. Yield: 6-8 servings.
Presented by Melissa Graves, Donna's Old Town Cafe
Date: 9/15/2015
