Hummingbird Pie

Hummingbird Pie

Traditional hummingbird cake meets the pie plate with this fun take on the well-known flavors, served up in each slice of Hummingbird Pie.

Hummingbird Pie
Makes 1 (9-inch) pie
  • Pie Dough (recipe follows)
  • 1 tablespoon plus 1½ teaspoons all-purpose flour, divided
  • ½ cup firmly packed light brown sugar
  • 1½ teaspoons ground cinnamon, divided
  • ½ teaspoon kosher salt
  • ½ teaspoon ground nutmeg
  • 1½ cups pecan halves
  • 1 egg white, lightly beaten
  • ½ cup mashed banana, about 1 banana
  • 3 large eggs, lightly beaten
  • ½ cup drained crushed canned pineapple
  • 1 teaspoon vanilla extract
  • 1 cup light corn syrup
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons heavy whipping cream
  • Whipped Cream Cheese (recipe follows), to serve
  1. Preheat oven to 375°. Place oven rack in bottom third of oven.
  2. On a lightly floured surface, roll Pie Dough into a 12-inch circle. Transfer to a 9-inch pie plate, pressing into bottom and up sides. Fold edges under and crimp as desired. Top with a piece of parchment paper, letting ends extend over edges of plate. Add pie weights.
  3. Bake until edges are lightly browned, about 35 minutes. Carefully remove paper and weights. Brush bottom of piecrust with egg white. Bake for 5 minutes more. Let cool on a wire rack. Reduce oven temperature to 350°.
  4. In a medium bowl, stir together banana, pineapple, 1½ teaspoons flour, and ½ teaspoon ground cinnamon. Spread into cooled piecrust, leaving a ¼-inch edge.
  5. In a large bowl, whisk together brown sugar, salt, nutmeg, remaining 1 tablespoon flour, and remaining 1 teaspoon ground cinnamon. Add corn syrup, eggs, butter, cream, and vanilla, stirring until combined. Add pecans. Pour into piecrust over banana mixture.
  6. Bake until crust is golden and filling is set, 1 hour to 1 hour and 5 minutes, loosely covering with foil during last 10 minutes of baking to prevent excess browning, if necessary. Let cool completely on a wire rack. Serve with Whipped Cream Cheese.

Pie Dough
Makes 1 (9-inch) pie
  • 1½ cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon sugar
  • ½ cup cold unsalted butter, cubed
  • 4 to 5 tablespoons water, chilled
  1. In the work bowl of a food processor, pulse together flour, salt, and sugar. Add cold butter, and pulse until mixture is crumbly. With processor running, gradually add water, 1 tablespoon at a time, just until dough comes together. Turn out dough onto a lightly floured surface, and shape into a disk. Wrap in plastic wrap, and refrigerate for at least 30 minutes.


Whipped Cream Cheese
Makes about 2 cups
  • 4 ounces cream cheese, softened
  • ½ cup confectioners’ sugar
  • 1 cup heavy whipping cream
  • 2 teaspoons vanilla extract
  1. In the bowl of a stand mixer fitted with the whisk attachment, beat cream cheese and confectioners’ sugar at medium speed until stiff peaks form, about 2 minutes. Transfer to a separate bowl.
  2. In the same bowl of the stand mixer with a clean whisk attachment, beat cream on medium-high speed until soft peaks form, 2 to 3 minutes. Add in cream cheese mixture and vanilla. Beat at low speed just until combined. Use immediately.




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