Ingredients

• 1 1/2 c. THRIVE Instant Pinto Beans reconstituted (or cooked, drained & cooled Pinto Beans)
• 1 1/2 c. Brown Sugar
• 3/4 c. THRIVE Butter Powder + plus 1 Tbls. water* (or 1/2 C. butter)
• 3 tbsp. THRIVE Scrambled Egg Powder or Whole Egg Powder + plus 6 Tbls. water* (or 3 eggs)
• 1 1/2 tsp. Vanilla
• 1/2 tsp. Iodized Salt
• 1 c. Pecan Halves - to decorate the top of the pie
• 1 9-inch Pie Crust, uncooked

Directions

1. Preheat your oven to 375 degrees.
2. *You do not need to reconstitute the butter powder and the eggs separately, just add the water to the mix.
3. Cream together the first six ingredients. I used a food processor but that is not necessary.
4. Pour the mixture into your piecrust.
5. Place your pecans on the top.
6. Bake at 375 for 25 minutes.
7. Reduce heat to 350 degrees and bake for about 25 minutes.
8. You will know your pie is done when a knife inserted in the center comes out clean.