Pinto Bean Pie

• 12 cup canned pinto beans, rinsed, drained and mashed
• 13 cup butter, melted
• 1 teaspoon vanilla extract
• 1 14 cups sugar
• 12 cup flaked coconut, finely chopped
• 2 eggs, lightly beaten
• 1 unbaked pastry shell (9 inches)
• 12 cup pecans, chopped
• whipped topping (optional)

1. In a large bowl, combine the beans, butter and vanilla.
2. Stir in the sugar and coconut.
3. Add eggs; stir well.
4. Pour into crust.
5. Bake at 350 for 30 minutes.
6. Sprinkle with pecans; bake 15-20 minutes longer or until a knife inserted near the center comes out clean but moist.
7. Cool on a wire rack.
8. Serve with whipped topping if desired.
9. Refrigerate leftovers.
10. Yield: 6-8 servings.

pinto beans, butter, vanilla, sugar, flaked coconut, eggs, pastry shell, pecans, topping

Taken from www.food.com/recipe/pinto-bean-pie-277104 (may not work)