Echoes of Appalachia

When you think of pie, classic flavors like apple, cherry, or pumpkin often come to mind. But have you ever considered pinto bean pie? This unexpected dessert, a cherished favorite in Appalachian cuisine, is not only delicious but also a fantastic way to incorporate a protein-rich legume into your diet. Pinto beans, typically associated with savory dishes like chili and burritos, transform beautifully into a creamy, sweet treat that surprises and delights. The pie on the left is the one I made.

The Appalachian Roots of Pinto Bean Pie

Pinto bean pie has its origins in the heart of Appalachia, where home cooks have long embraced resourceful cooking methods. This pie is reminiscent of sweet potato or pumpkin pie, boasting a similar texture and flavor profile. It showcases the versatility of beans and highlights how simple ingredients can be turned into comforting, satisfying desserts.

In my family, pinto bean pie is a beloved tradition. My granny would make it every time she had pinto beans left over, turning what could be a simple side dish into a delightful dessert. It’s a recipe that brings back fond memories and continues to be a favorite at gatherings.

Why Pinto Beans?

Pinto beans are not just a flavorful choice; they’re also packed with nutrients. Rich in protein, fiber, and essential vitamins, they create a nutritious filling that doesn’t skimp on taste. The natural creaminess of cooked pinto beans allows them to blend seamlessly into a sweet dessert, resulting in a smooth and satisfying filling that pairs beautifully with a flaky crust.

Pinto Bean Pie Recipe

Ready to try this Appalachian favorite? Here’s a simple recipe that will yield a deliciously unique dessert.

Ingredients

For the Pie Crust:

• 1 ½ cups all-purpose flour
• ½ cup unsalted butter, softened
• ¼ cup sugar
• 1 egg
• 1 tsp vanilla extract
• ¼ tsp salt
• 3-4 tbsp cold water

For the Filling:

• 1 cup cooked pinto beans (canned is fine; just rinse and drain)
• 1 cup sugar
• 1 cup milk (or a non-dairy alternative)
• 3 large eggs
• 1 tsp vanilla extract
• 1 tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp salt
• 2 tbsp butter, melted

Instructions

1. Make the Pie Crust:

• Preheat your oven to 350°F (175°C).
• In a large bowl, mix the flour, sugar, and salt.
• Add the softened butter and mix until crumbly.
• Stir in the egg and vanilla extract. If the dough is too dry, add cold water, one tablespoon at a time, until it comes together.
• Press the dough into a 9-inch pie pan, ensuring even coverage of the bottom and sides. Prick the bottom with a fork to prevent bubbling.

2. Prepare the Filling:

• In a blender or food processor, combine the cooked pinto beans, sugar, milk, eggs, vanilla extract, cinnamon, nutmeg, salt, and melted butter. Blend until smooth and creamy.
• Pour the filling into the prepared pie crust.

3. Bake:

• Bake in the preheated oven for about 45-50 minutes, or until the filling is set and a toothpick inserted into the center comes out clean.
• Let the pie cool for at least an hour before slicing.

Pinto bean pie is a delightful twist on traditional desserts and an Appalachian favorite that deserves a spot on your table. My family’s love for this pie, rooted in my granny’s tradition, makes each bite a taste of home. Whether you’re looking to impress guests or simply want to try something new, give this recipe a shot. You might just discover a new favorite dessert!

-Tim Carmichael