Ingredients
1 teaspoon cornmeal
1 (9 inch) unbaked pie crust
2 eggs
1 1/2 cups white sugar
1/2 cup butter
1 teaspoon vanilla extract
1/2 cup pinto beans, drained
1/2 cup pecan halves
Method
Sources
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Recipe1M+
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Recipe1M+
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Science-driven American baking — cookies, pies, cakes with precision
Achievable elevated desserts — laminated doughs, cakes, custards
Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Strip kernels cleanly off the cob — salads, salsas, succotash
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Science-driven American baking — cookies, pies, cakes with precision
Achievable elevated desserts — laminated doughs, cakes, custards
Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Strip kernels cleanly off the cob — salads, salsas, succotash
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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preheat oven to 350 degrees f (175 degrees c.) sprinkle 1 teaspoon of cornmeal in pie crust and set aside. beat eggs in a large bowl. beat in sugar, butter, vanilla and pinto beans. pour filling into pie shell. place pecans decoratively on top of pie. bake in the preheated oven for 60 minutes, or until golden brown and filling is set.