Crust:

¾ cup all purpose flour

½ cup quick cooking oats

½ t. salt

¼ cup canola oil

3-4 T. cold water

1 t. cornmeal

Filling:

¾ cup canned pinto beans, drained and mashed (or buzz them in the food processor)

⅓ cup melted butter

1 t. vanilla extract

1¼ cups sugar

2 eggs, lightly beaten

1 cup pecans or ½ cup chopped pecans and ½ cup chopped sweetened flaked coconut

Optional: whipped topping or ice cream for serving

To make crust, buzz the flour, oats and salt in a food processor. Slowly drizzle in oil. Gradually add water until a ball forms. Roll out dough between two sheets of waxed paper; invert dough into a 9-inch pie plate. Remove remaining waxed paper. Trim and flute edges. Sprinkle the bottom of the crust with cornmeal just before filling.

To make filling, preheat oven to 350 F. Mix together beans, butter, vanilla, sugar and eggs just until blended well. Stir in pecans or the pecan/coconut mixture. Pour into crust.

Bake for 30 minutes. Check the pie and use an aluminum foil collar around the pie if the crust or filling is browning too fast. Bake 15-20 minutes longer until a knife inserted near the center comes out clean but still moist. Cool on a wire rack. Serve warm with whipped topping or ice cream if desired. Refrigerate leftovers. Serves 8.

Cook’s note: An old southern recipe and one of many Depression-era pie recipes that used inexpensive ingredients to make a delicious budget dessert. Tastes like a pecan pie with less sugar, fewer eggs and a little bit of fiber from the pinto beans.

Recipe courtesy of Linda Bertke, St. Meinrad