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How to Make Fake Pecan Pie!

This is a delight to serve --then explain what it is!

Pecan pie is a favorite dessert for so many people. It is loaded with sugar, flavor, crunchy and chewy nuts, a delicate crust. Some like it wolfed down and go for seconds before the last bite reaches bottom. Others want it loaded with whipped cream and savor each bite. A few uncertain souls just do not have the inkling to enjoy such a rich and delicious dessert in any manner.

So...here is a surprising answer to the dilemma of how to fix a special dessert that looks and tastes like pecan pie - a genuine fake of the grandest kind! Perhaps this concoction would tempt even those who claim to have no interest in pecan pie. But then, you might not tell them it wasn't, till after you overcame their resistance to try just a tiny piece! And then have to prove to them the genuine fake pecan pie is really made from pinto or navy beans!

There are several versions of this unique dessert. Choose your favorite, they are easy to make!

Warm and delectably sweet - straight from the oven.

Warm and delectably sweet - straight from the oven.

Maybe you want yours with whipped cream - even ice cream.

Maybe you want yours with whipped cream - even ice cream.

I'm just gittin' ready to en-joy my genu-ine bean pie!

I'm just gittin' ready to en-joy my genu-ine bean pie!

Version 1. Redneck Pecan Pie

1 1/4 cups canned pinto beans, plain

1 1/2 cups brown sugar

1 stick real butter or equal measure real butter - do not substitute margarine

4 large eggs

3 tablespoons molasses or sorghum

1 tsp. vanilla and 1 tsp rum flavoring OR use combination of these as desired

3/4 tsp. sea salt        May use slightly less if needed to restrict salt intake.

8 inch deep unbaked pie shell or regular 9 inch pan

3/4 cup coarsly chopped pecans

Whipped cream for topping if desired. May be flavored with coffee crystals if desired. Just stir in a small amount of coffee crystals before dolloping on pie when served.

Mash the beans well. Cream the sugar and butter in another bowl and add in the salt, molasses, eggs and flavorings. Mix in the beans.

Pour into the unbaked pie shell and sprinkle chopped pecans on top.

Bake for about 50 minutes at 350 degrees until the pie center is just firm. Serve room temperature with topping or ice cream, or enjoy it plain. Servings depend on size of slices.

Delectably sweet.  Rich slices are delightful plain, or with ice cream.

Delectably sweet. Rich slices are delightful plain, or with ice cream.

Mock Pecan Pie Version 2.

1 1/4 cups mashed navy or pinto beans. May be home cooked without seasoning OR use canned beans without seasonings.

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1/1/2 cups sugar - brown or white

1/2 cup real butter

3 eggs, beaten

1 1/2 tsp vanilla extract

1/2 tsp sea salt if desired

1/2 - 3/4 cup finely chopped pecans

Cream sugar, butter and eggs til well blended. Add vanilla and salt. Mix in the mashed beans.

Pour into 9 inch unbaked pie shell.  Sprinkle the chopped pecans over mixture. May spray top lightly with Pam if desired and sprinkle a few grains of sugar over top.

Bake at 375 for 25 minutes. Reduce heat to 350 degrees and bake for about 20 minutes more. Pie is done when knife inserted in center comes out clean.

Serve with whipped topping, ice cream, chocolate syrup dribbled, or plain.

Number of servings depends on size of slices. Delicious re-warmed or room temperature.

Adding chocolate makes the mock pecan pie even more mysterious.

Adding chocolate makes the mock pecan pie even more mysterious.

Version 3. Fake Pecan Pie; no salt, maybe chocolate

This is just a slightly different version of above pies and is a smaller pie. If you are wanting to add chocolate, add 3 rounded tbs. cocoa powder when mixing in the beans.

1 8" unbaked pastry shell

2 teaspoons cornmeal

2 large eggs

1 1/4 cups white sugar

1/2 cup butter, not margarine

1 tsp. rum flavoring

3/4 cup canned pinto or navy beans, unseasoned, drained and mashed

1 cup chopped pecans, divided

Cream butter and sugar, then add eggs and mix well. Add rum flavoring and 1/2 cup of the pecan pieces with the mashed beans, mixing well. If adding cocoa, mix in now.

Sprinkle the cornmeal onto the unbaked pie crust. Pour in the pie mix and sprinkle on the remaining pecan pieces.

Bake in 350 degree oven for 50 minutes or until filling is firm. Serve slightly warm with whipped cream flavored with 1/4 tsp rum flavoring if desired.

Delicious, sweet dessert treat or snack

Delicious, sweet dessert treat or snack

This is a chocolately version, but needs lots more whipped cream.

This is a chocolately version, but needs lots more whipped cream.

A full top crust may be added to this pie, or may be topped with strips of pastry.

A full top crust may be added to this pie, or may be topped with strips of pastry.

Mashed potato pie with pecans could tempt and trick just about anyone with an appetite.  I like icy whipped topping with coconut on it.

Mashed potato pie with pecans could tempt and trick just about anyone with an appetite. I like icy whipped topping with coconut on it.

Version 4. Really Fake Pecan Pie!

1 1/4 to 1 12 cups mashed potatoes, very dry with no seasoning

1 1/4 cups brown sugar

2 tbs. molasses

1 stick real butter, or equivalent amount, not margarine

1/2 tsp. sea salt

1 - tsp. vanilla

3 large eggs

3/4 cup or more as desired, chopped pecans

9" unbaked pie shell

Cream butter, brown sugar, salt, molasses well. Add eggs and vanilla and mix well. Stir in the dry mashed potatoes and mix well. If too dry, add water or milk as needed to soften, or another egg may be added. Mix in about half the chopped pecans. (I like more.) Pour mixture into pie shell and bake 15 minutes at 350 degrees. Reduce to 335 degrees and bake about 45 minutes longer, till center is just firm, or knife inserted comes out clean.

Serve with whipped topping. May be sprinkled with coconut or dribbled with molasses when served. Good barely warm or at room temperature.

So much sugar! Help!

For those who are insulin-resistant or diabetic, or just watching their sugar intake, here are some tips to help get around those problem areas.

Some of the sugar listed may be reduced and stevia or xylitol used to replace part of it. Amounts depend somewhat on what type ingredients/brands used and your personal taste. Stevia and xylitol are non or very low glycemic indexed so may be dramatically helpful when you crave desserts. Follow directions on the product you have.

Stevia rebaudiana is an herbal product, available in health food stores and now some grocery stores also. It can be liquid or powder. Xylitol is a granular sugar-like product, and is usually used in near proportional amounts of sugar. Stevia and xylitol may be combined together and used even without sugar, but that would change the texture of the final product.

There are new recipe books available online for cooking with stevia. Neither of these two natural type sweeteners leave an aftertaste. Stevia herb is indicated to have a slight anti-candida property, and xylitol is naturally produced from the inner bark of trees and has a proven anti-cavity property. It is also 40% less carbohydrate active than other carbohydrates because of its low glycemic index.

Comments

frogyfish (author) from Central United States of America on September 18, 2014:

Au fait, thanks for your comment and for the FB post. Now is the season to make the pie because the oven warms the kitchen when it's been a little cool in the AMs.

C E Clark from North Texas on August 17, 2014:

Pinto beans are supposed to be a 'perfect' food. Beans are generally considered more healthful for most people, though a few can't eat them because of their high potassium content, so they have many benefits, not just high fiber.

Must say, these recipes all sound intriguing. Posting this to my FB page because I think other people might think these recipes are interesting too. Going to have to try one of them on my next cooking binge. They look yummy too!

frogyfish (author) from Central United States of America on July 07, 2013:

Your comment in interesting, FlourishAnyway. I have heard before that some of these bean pies came to be because of the inexpensive price of beans compared to pecans. Though we grow lots of pecans in OK -in a good year especially- their price has greatly escalated the last several years because of a 'damaging bug', the heat and drought of the past few years too.

FlourishAnyway from USA on June 17, 2013:

Very interesting indeed. I like that you have quite a number of alternatives. I wonder if this originated because pecans are so expensive?

frogyfish (author) from Central United States of America on April 08, 2013:

etowero36, hope you really enjoy whatever you make. If you make the potato one, let me know about it. (Yeah, I love them too! :-)

Thanks for your visit, and best wishes baking!

etower036 from Helana on March 28, 2013:

This sound ever so yummy. I might have to try each recipe and see which one I like. The mashed potato one really interests me. (love potatoes. ::looks around:: maybe a bit too much.)

frogyfish (author) from Central United States of America on October 04, 2012:

Sharkye11, you made an interesting observation of that first knowing bite. But it is nutritious, albeit lots of sugar, and it is quite tasty. Thanks for your visit and pertinent comment.

Jayme Kinsey from Oklahoma on October 03, 2012:

This is very interesting. It would take a certain amount of effort to take the first bite knowing that it was beans...but it would be a really great dessert to make that adds a little nutrition back into the diet. Awesome hub!

frogyfish (author) from Central United States of America on May 08, 2010:

Dear restoremyheart, I shall think of you someway while you are enjoying your delicious pie! Do enjoy!

restoremyheart on May 02, 2010:

I love pecan pie, so good to see a variety of recipes you shared. You made my mouth water, I think I just might have to get the pie dish out:)

frogyfish (author) from Central United States of America on February 12, 2010:

You are right, Video Express! Beans in pie? But it really does taste like pie, not beans. Thanks for comment-share!

Video Express from Boston, MA on February 12, 2010:

It seems crazy putting beans in there. But, it does look delicious.

Lgali on October 08, 2009:

looks tasty thanks

Dolores Monet from East Coast, United States on September 28, 2009:

Sounds great. I've had bean pie and it is delicious so toss on the pecans and yum!

frogyfish (author) from Central United States of America on September 27, 2009:

no body, I never thought about it, but these would make a great Halloween trick pie! Do it! Thanks for your comment.

Robert E Smith from Rochester, New York on September 27, 2009:

I think I will get my beautiful wife looking at this hub. She might make a pie for our anniversary on halloween. Thank you. Blessings.

frogyfish (author) from Central United States of America on September 06, 2009:

Carla and drpastorcarlotta, thank you for enjoying the pie possibilities! Hope you do get to enjoy one of the pies. Let me know when you do! Glad you both came to visit!

Pastor Dr Carlotta Boles from BREAKOUT MINISTRIES, INC. KC on September 05, 2009:

WOW!!! I like this!!! And I am going to try it! I have had bean pies before from the Muslims and they were GREAT!!! A GREAT HUB my friend!!! I am hungry!!! lol

Carla Soho on July 29, 2009:

this seems a very good dessert! I'd like to try it.

frogyfish (author) from Central United States of America on July 07, 2009:

Peggy W, I have only eaten the bean Redneck Pie. It was good - sweet- and I did not know it was beans till I was told! I have not made the Potato Pecan Pie, but plan to someday, as I enjoy Potato candy - when I want a little bit of really sweet! I never thought about the fiber in bean pie, just less corn syrup/sugar, so your comment is helpful! Thanks for sharing.

Peggy Woods from Houston, Texas on July 06, 2009:

Have never heard of using beans or potatoes in a pecan pie. Interesting! Would actually provide more nutrition and fiber if using beans. Question...which one of these versions is your favorite?

frogyfish (author) from Central United States of America on July 05, 2009:

Thank you Jennifer and ethel for stopping by for pie! The pies are sweet and delicious, rich and so sugary, so I did put in the 'helps' for us all.

Jennifer, you can enjoy the pecans, I hope! ethel, hope you enjoy making and eating one of the pies. Let me know when you do!

Ethel Smith from Kingston-Upon-Hull on July 05, 2009:

Need to bookmark this page as the pecan pie looks absolutely delicious

Jennifer Bhala from Upstate New York on July 03, 2009:

Sounds healthy but.... I have never like pecan pie.

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