Traditional hummingbird cake meets the pie plate with this fun take on the well-known flavors, served up in each slice of 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
- Preheat oven to 375°. Place oven rack in bottom third of oven.
- 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.
- 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°.
- 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.
- 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.
- 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.
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
- 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
- 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.
- 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.