Instructions
- Preheat oven: Preheat your oven to 375°F (190°C).
- Blend the filling: In a blender, combine pinto beans, evaporated milk, white sugar, brown sugar, eggs, melted butter, molasses, cinnamon, nutmeg, and salt. Blend until completely smooth, about 40 seconds.
- Prepare the pie shell: Place the prepared 9-inch pie crust in a pie dish. Pour the blended filling into the crust and smooth the top.
- Bake: Bake in the preheated oven for 35–40 minutes, or until the center is set and no longer jiggles when gently shaken. A knife or toothpick inserted in the center should come out clean.
- Cool: Remove from the oven and let the pie cool at room temperature for at least 1 hour. The filling will continue to firm up as it cools.
Serving Suggestions
- Top with a dollop of whipped cream or a scoop of vanilla ice cream.
- Dust with a light sprinkle of cinnamon or powdered sugar for added flair.
- Serve chilled or at room temperature for best flavor and texture.
Tips
- Texture: Blending the beans until completely smooth is key to getting a creamy, custard-like consistency.
- Crust: Use a store-bought or homemade crust—either works well. Blind baking is not necessary for this recipe.
- Storage: Store leftovers in the refrigerator, covered, for up to 4 days.
This pie is proof that the simplest ingredients can make the most unforgettable desserts. A true Southern gem, Pinto Bean Pie is rich, sweet, spiced just right—and always a conversation starter!
