Zutaten für Mystery Pie
- Pinto Beans
- 1 ½ cups granulated sugar
- 1 cup (2 sticks) unsalted butter, softened
- 3 large eggs
- Dark Corn Syrup
- Vanilla Extract
- ½ teaspoon salt
- 9 Inch Pie Shell
- ½ cup pecan halves
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Zubereitung von Mystery Pie
- Preheat oven to 350°F (175°C).
- Drain 1 (15-ounce) can of kidney beans and blend until completely smooth using an immersion blender or food processor.
- In a large bowl, cream together 1 cup (2 sticks) of unsalted butter and 1 ½ cups granulated sugar until light and fluffy.
- Beat in 3 large eggs one at a time, then stir in ½ cup light corn syrup, 1 teaspoon pure vanilla extract, and ½ teaspoon salt.
- Gently fold in the blended beans.
- Pour the batter into a 9-inch unbaked pie crust.
- Sprinkle ½ cup pecan halves evenly over the top.
- Bake for 45-60 minutes, or until a knife inserted into the center comes out clean. If the crust starts to brown too quickly, cover the edges loosely with foil.
- Let the pie cool completely on a wire rack before serving.
- Serve chilled with whipped cream or Cool Whip.
Nutrition Information (Approximate per serving)
Sodium
130 g
Sugar
1266g
Fat
417g
Carbs
157g
