| 1 | can | pinto beans #2 size (no-seasoning) |
| 1 | cup | sugar |
| 3 | egg yolks, beaten | |
| 1 | cup | milk |
| 1 | tsp. | vanilla |
| 1 | tsp. | nutmeg |
| ½ | cup | coconut |
| ½ | cup | chopped pecans |
Combine ingredients and place in uncooked pie crust. For a smoother filling, mix in blender (or mash well) until smooth.
Bake at 350°F for 30 minutes or until set. If desired, make meringue with leftover egg whites, spread over pie (when done) and brown in oven.