Pecan pie oozes decadence. Chock full of rich nuts, sugar and corn syrup, it’s a delicious dessert that you need to enjoy in small, occasional doses.
What if there was a healthier version?
Pinto beans provide the surprise filling in this recipe. The sugar is cut way down from traditional pies, but so are the pecans.
Pecans are rich in fiber and boost heart and colon health. The oleic acid and phenolic antioxidants in pecans help prevent coronary artery disease, strokes and some forms of cancer, including breast cancer. You could add more pecans to this recipe – most traditional recipes call for up to 2 cups of nuts.
You still shouldn’t eat this dessert often, but it’s a healthier option when you’re craving that nutty sweetness.
Pinto Bean Pecan Pie
Prep time: 10 minutes
Cook time: 45 minutes
Total time: 55 minutes
- 1 unbaked pie crust
- 1 cup sugar
- ¾ cup margarine (melted)
- 1 teaspoon vanilla
- ¾ cup pinto beans (heated and lightly mashed)
- ½ cup finely chopped pecans
- 2 eggs, well beaten
Preheat oven to 350°F.
Combine all ingredients and pour into unbaked pie shell.
Bake for 45 minutes to 1 hour. Center of pie will be slightly unset.
Each serving contains about 450 calories, 40 g carbohydrates, 30 g fat, 5 g protein, 370 mg sodium and 26 g sugar.