1 cup cooked pinto beans (canned work fine, drained)
1 cup each white sugar and brown sugar
½ cup butter, melted
2 eggs, beaten
1 tsp vanilla
¾ cup chopped pecans
1 9 inch deep dish pie shell, unbaked
Puree beans with mixer. Blend in sugars, butter, eggs, and vanilla thoroughly. Pour into pie shell and sprinkle pecans evenly on the top. Place into a preheated 350 deg oven and bake about 45 minutes. The pie should be puffed and brown. Cool before serving. The pie will settle as it cools.