This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Mock Pecan Pie
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- #46791
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 cup pinto beans (cooked or canned), unseasoned
1 1/2 cup sugar
4 ounces butter or margarine (not diet)
4 large eggs, beaten
2 tablespoons molasses or dark corn syrup
3 teaspoons vanilla extract
1/2 teaspoon salt
1 unbaked pastry pie shell (9")
1/2 cup chopped pecans, for topping
directions
Cook the uncooked, unseasoned beans in water until soft. Cool, drain and measure 1 cup. If using canned beans, drain and measure them. Mash 1 cup of pinto beans.
Next, cream butter and sugar together in a medium-sized bowl. Add the vanilla, molasses, salt and well beaten eggs. Add mixture to the beans, mixing well.
Pour the mixture into an unbaked pie shell and sprinkle chopped pecans on top. Bake for 45 to 60 minutes in a 350 degrees F oven, until pie is firm or a knife inserted into the middle of the pie comes out clean.
added by
chefevelyna
nutrition data
481 calories, 25 grams fat, 59 grams carbohydrates, 7 grams protein per serving.
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