 |
Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
|
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 pecans, chopped |
whipped topping (optional) |
Directions:
1. In a large bowl, combine the beans, butter and vanilla. Stir in the sugar and coconut. Add eggs; stir well. Pour into crust.
2. Bake at 350° for 30 minutes.
3. Sprinkle with pecans; bake 15-20 minutes longer or until a knife inserted near the center comes out clean but moist.
4. Cool on a wire rack.
5. Serve with whipped topping if desired.
6. Refrigerate leftovers. Yield: 6-8 servings.
|
|