Pinto Bean Pie

Okay, so yes, it sounds weird--pinto beans, in PIE??? Yes, and it's actually tasty. It's like pecan pie, only those with nut allergies can eat it!  I've had people guess what was in the pie, and I have had guesses from cinnamon to yams. Nope, none of the above, but all of the below!

Crust:
1 1/2 sifted flour
1/2 tsp. salt
1/2 cup shortening or butter (I use butter)
4-6 Tbsp. cold water
Sift flour and salt into a bowl. Cut in butter with a pastry blender. Spoon in one tablespoon of water at a time until dough becomes moist. Roll out to 1/8 inch thick. Place in pie plate. Set aside.

Filling:
1/2 cup sugar
1 cup brown sugar
1/2 cup butter, softened (no substitutions)
1 cup mashed pinto beans***--heaping
2 eggs, beaten

Blend sugars, eggs and butter until creamy. Add mashed pinto beans and blend well. Pour into unbaked pie shell. Bake at 375 degrees for 20 minutes and then 350 degrees for 25 minutes, or until a knife inserted in the middle comes out clean. I also put some foil loosely around the crust so it does't over cook; then remove the foil the last 15 or so minutes, or when you change the temperature.
 ***NOT refried beans. I soak some beans overnight in a small slow cooker, drain, and then cover with an inch or so of water and put on low all day. Then smash with potato masher. I have also recently come across "instant pinto beans" from a brand called Thrive. They work much faster; about 20 minutes or so, if you call that "instant." :)