Name: Pinto Bean Pie
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 8 servings
Ingredients: Dough for single-crust pie; 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 sweetened shredded coconut, finely chopped; 2 eggs, lightly beaten; 1/2 cup chopped pecans; Whipped cream, optional

Gammy (as my mom, Barbara Galloway, is known around here) loves to cook and be creative. It's a trait that was passed down from her father. Pinto bean pie is one of her favorite recipes to make, especially when she's planning special holiday meals. If you'd like to dress up each slice, top them with a dollop of whipped cream and a pecan. —Valerie Elijah, Dayton, Ohio

Ingredients

Dough for single-crust pie

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 sweetened shredded coconut, finely chopped

2 eggs, lightly beaten

1/2 cup chopped pecans

Whipped cream, optional

Instructions

1 Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge.

2 In a large bowl, combine beans, butter and vanilla. Stir in the sugar and coconut. Add eggs; stir well. Pour into crust. Bake for 30 minutes.

3 Sprinkle with pecans; bake until a knife inserted in the center comes out clean but moist, 15-20 minutes. Cool on a wire rack. If desired, serve with whipped cream. Refrigerate leftovers.