I'm guessing plenty of you out there are going to take one look at this and say, "D'uh!"
But honestly, I really didn't expect it to be that bad. I have this explicit faith in recipes, common sense, the human palate and food bloggers--that somehow each is enough of a safe guard that together they prevent disasters like this from actually making it to your table but what can I say? Momentary insanity? Sure--that'll work.
Anyway, I found this recipe on a rather trusted food blog I frequent and I thought, "Hmmmm . . . pinto bean pie? Now that's interesting. I wonder if it's any good? How funky would that be if it was tasty?"
Which is probably where my road to insanity started. It didn't help that I was in the process of soaking beans overnight to make chili when my stove suddenly had electrical problems and shut down (turns out it was the connection to the outlet and easily fixed) but the mini disaster left me with a whole pot full of beans and nothing immediate to do with them when my cook top was out of commission.
So I pulled out this recipe and gave it a try.
I was told (and incorrectly I will add) that the "texture and flavor is like pumpkin pie." I happen to love pumpkin pie. I've eaten lots of pumpkin pie. I know pumpkin pie and you, sir, are no pumpkin pie!
Too thick, too beany in its consistency, too flavorless and too dry. The recipe claimed it was a "Depression-era pie, rather like vinegar pie" (wow, another winner--wonder why we don't see Sara Lee going to town with that one?) but historical significance didn't change the fact that it was not, I repeat NOT, a good dessert. None of us finished our piece--and let me tell you, this is a family that is addicted to sugar as bad as any street junkie. They must have their fix each night and if I don't have dessert ready after dinner they'll pull out graham crackers and Nutella for a hit but not even that was enough to get them to finish it, they just ate the whipped cream and part of the crust and left the rest to rot.
When I told them where I'd come up with such a crazy recipe and why I thought it had been worth a go as a vintage classic ripe for revival Grace piped up with, "Well there's your problem. You said it was from the Depression. Depression, Mom. As in 'depressing'? And though they call it the 'Great' Depression this pie proves there was nothing 'great' about it."
And we all agreed.
But in case you're wondering what it has in it . . . just don't say I didn't warn you.
1 1/2 cups of unseasoned cooked pinto beans (can use a one 15oz. can if you prefer)
1 cup of light brown sugar
1/2 cup (1 stick) of butter at room temperature
1 teaspoon vanilla
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon clove
A pinch of salt
1 unbaked 9-inch pie shell
Preheat the oven to 350 degrees. Cream the sugar, butter and eggs in blender.
Add the beans, and blend until it’s thick and smooth. Add the spices and vanilla.
Pour pie filling into an unbaked pie shell, and bake for one hour or until an inserted knife comes out clean.
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