I for one am so glad to turn the calendar over to April tomorrow, March has been, well…you know! I’m really trying to focus on all things positive as the stay at home order got extended and I am getting alot of things done, so being productive is a win! But, in times like this, it’s always good to have a little fun too, more so now than ever. A few years ago, I pranked my family at a gathering and made a pie for dessert that was made from pinto beans, yes, pinto beans! I’m known for odd ball recipes, something about them challenges me to make them, and this one looked so good, I just had to pass it off as just a pie for dessert!
Everyone was eager for a slice, I didn’t tell them what it was made of, I knew if I did they would never try it. One bite each and I got that “look”, so I confessed I pulled a prank on them and the pie was a pinto bean pie. Some said it wasn’t bad while the rest won’t trust me ever again but in all honestly, it really wasn’t that bad. It reminded me of a mock pecan pie. I added the chocolate drizzle to tempt my guests and it sure did make for a pretty picture. I’ll share the recipe in case you too want to prank your family with this depression era recipe and let’s hope our situation doesn’t get as bad at the great depression or we all might be eating more pinto beans! FYI: Best April Fool’s ever!
Pinto Bean Pie
1 1/2 c. unseasoned cooked pinto beans or a 15 oz. can, unseasoned
1 c. light brown sugar
1/2 c. butter
1 tsp. vanilla
1/4 tsp. each cinnamon, nutmeg, allspice & cloves
pinch of salt
Preheat oven to 350. In a blender or food processor cream butter, sugar and eggs. Add the beans and blend till thick and smooth. Add spices and vanilla. Pour pie filling into a unbaked pie shell and bake for one hour or till a inserted knife comes out clean.