IDEA ALLEY: It’s beans, it’s pie; it’s Pinto Bean Pie

LITTLE ROCK — Recipes that appear in Idea Alley have not been tested by the Arkansas Democrat-Gazette.

Lee Ann Turner shares this recipe for pinto bean pie in response to a request from Bart Steadman. Turner writes “[I] don’t know how this tastes, I just like to collect recipes and found it in my bean folder.” Pinto Bean Pie 1 1 /2 cups granulated sugar 1 teaspoon ground allspice 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1 1 /2 cups cooked, mashed pinto beans 1 egg beaten 2 egg yolks beaten 1 teaspoon vanilla extract 1 unbaked 9-inch pastry shell Combine sugar and spices in a medium mixing bowl; mix well.

Add beans, egg, egg yolks and vanilla; mix until smooth. Pour into pastry shell and bake at 350 degrees for 15 minutes. Reduce heat to 300 degrees and bake 45 minutes or until set; let cool before serving.

Makes 1 (9-inch) pie.

Terry Easterling shares this version, which includes coconut.

“This is an old recipe that my mom’s youngest sister had and passed on to my mom,” writes Easterling.

Pinto Bean Pie 1 /2 cup hot pinto beans, mashed 1 teaspoon vanilla 1 1 /2 cups shredded coconut 1 /2 cup hot melted butter 1 1 /2 cups sugar 2 eggs slightly beaten 1 (9-inch) unbaked pie shell Mix all ingredients and pour into pie shell. Bake 1 hour at 350 degrees.

Makes 1 (9-inch) pie.

Marsha Chambers shares this cheese dip recipe in response to Eric Schubert’s request for cheese dip like the now-closed Browning’s Restaurant.

Cheese Dip 3 /4 stick of margarine 1 /4 cup all-purpose flour 1 cup milk 1 teaspoon cumin 1 teaspoon garlic powder 1 teaspoon dry mustard 1 teaspoon paprika 1 (10-ounce) can Rotel 1 /2 pound processed cheese such as Velveeta In a saucepan, melt margarine. Add flour, stir and boil one minute. Add milk and spices, stir over low heat until smooth. Add Rotel and Velveeta. Stir until cheese melts and dip becomes thick.

REQUESTS

Dipping sauce like that served with the sweet potato fries at Market Place Grill for Manda Homway.

Butter biscuits or butter rolls like those sold at Wild’s Bakery, which was located at 28th and Arch streets “years ago,” for John Thurman.

Send recipe requests, contributions and culinary questions to Kelly Brant, Idea Alley, Arkansas Democrat-Gazette, P.O. Box 2221, Little Rock, Ark. 72203; e-mail: kbrant@arkansasonline.com Please include a daytime phone number.