Hummingbird Pie
Sweet, tropical, and irresistibly creamy, Hummingbird Pie is a no-bake dessert masterpiece that delivers luscious flavors in every bite. This Southern-inspired treat features a velvety filling made from mashed bananas, tangy crushed pineapple, and silky cream cheese, all perfectly spiced with a touch of cinnamon and vanilla. Topped with clouds of freshly whipped cream and a sprinkling of crunchy pecans, this pie is a refreshing twist on the beloved Hummingbird Cake. With its simple assembly, golden pre-baked crust, and a minimum of four hours of chilling time, Hummingbird Pie is the perfect make-ahead dessert for gatherings, holidays, or whenever you're craving a tropical escape. Packed with vibrant fruit flavors and creamy textures, it’s a crowd-pleaser that's as stunning as it is delicious!
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Recipe Information
Ingredients
- 1 piece premade pie crust
- 2 medium ripe bananas
- 1 cup crushed pineapple (drained)
- 8 ounces cream cheese (softened)
- 0.75 cup granulated sugar
- 0.5 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 0.5 cup pecans (chopped)
Instructions
Preheat your oven to 375°F (190°C). Place the premade pie crust into a 9-inch pie dish and crimp the edges if desired. Use a fork to prick the bottom of the crust to prevent air bubbles.
Bake the pie crust in the preheated oven for 8–10 minutes, or until lightly golden. Remove and allow it to cool completely before proceeding.
In a medium mixing bowl, mash the ripe bananas until smooth. Stir in the drained crushed pineapple, ensuring the mixture is evenly combined.
In a separate large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add the cinnamon and vanilla extract, mixing until fully incorporated.
Gently fold the banana and pineapple mixture into the cream cheese mixture, being careful not to overmix.
In another bowl, whip the heavy whipping cream and powdered sugar together using an electric mixer until stiff peaks form. Reserve half of the whipped cream for topping the pie and fold the remaining half into the cream cheese-banana-pineapple mixture.
Spoon the filling into the cooled pie crust, spreading it evenly. Chill the pie in the refrigerator for at least 4 hours, or until set.
Before serving, top the pie with the reserved whipped cream and sprinkle chopped pecans over the top for garnish.
Slice and serve chilled. Enjoy your Hummingbird Pie!
Nutrition Facts
Calories |
4152 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 270.1 g | 346% | |
| Saturated Fat | 116.5 g | 582% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 491 mg | 164% | |
| Sodium | 1900 mg | 83% | |
| Total Carbohydrate | 404.8 g | 147% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 240.0 g | ||
| Protein | 36.6 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 345 mg | 27% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 1674 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
