In large bowl, blend eggs, salt and sugar for about 3 minutes on medium setting. Add butter and blend for one additional minute. Make sure the butter is not hot as it will cook the eggs. Add pinto bean pureÚ and mix on medium until well blended (2-3 minutes). Add vanilla, chopped pecans and coconut and mix until well blended.
Pour mixture into unbaked pie shells and garnish with pecan halves, if desired.
Bake at 350░ for one hour.
NOTE: Don't let the title fool you. This pie is absolutely yummy! It is good warm or cold and a dollop of whipped cream or a scoop of ice cream makes it even better.