Hummingbird Pie with Pecan Crust




Photo by Stephen DeVries

With spring officially sprung, there’s no better recipe to celebrate with than this light yet luscious Hummingbird Pie with Pecan Crust. This pie’s crust may look like any other, but it packs a surprising punch of Schermer Pecans, lending a light, toasted crunch to the deliciously flaky and buttery base of this pie. The nutty, slightly rich notes of pecan act as the perfect counterpoint to the sweet, fruity flavors of the filling. Slices of fresh banana are layered on top of the crisp pecan crust and then blanketed in a smooth pineapple coconut cream. Topped with a cloud of light and fluffy Whipped Cream, this pie is a cool treat sure to satisfy all through spring and even into the dog days of summer. National Pecan Day is just the beginning!

If you’re looking for more pecan-packed baking inspiration, be sure to register to receive Schermer Pecans’ latest collection of spring- and summer-inspired pecan recipes. Sign up via email here, and an easy-to-print PDF will be sent right to your inbox! And don’t miss out on our giveaway with Schermer Pecans, where we’re gifting one lucky winner with two Medium Bakers Boxes from Schermer Pecans and a signed copy of our most recent cookbook, Bake from Scratch: Volume Six—enter for your chance to win here. In the meantime, be sure to take advantage of 10% off fresh and natural Georgia pecans for all of National Pecan Month at schermerpecans.com using code BFS2022 through April 30, 2022.

Hummingbird Pie with Pecan Crust

  • 1 cup (240 grams) coconut milk
  • 1 cup (240, grams) pineapple juice
  • 2 tablespoons (30 grams) light rum
  • 4 large egg yolks (74 grams), room temperature
  • 1 large egg (50 grams), room temperature
  • ½ cup (100 grams) granulated sugar
  • 4½ tablespoons (36 grams) cornstarch
  • ½ teaspoon (1.5 grams) kosher salt
  • 2 tablespoons (28 grams) unsalted butter, cubed
  • 3 medium bananas (282 grams), sliced ​​¼ inch thick
  • Pecan Piecrust (recipe follows)
  • Whipped Cream (recipe follows)
  1. In a medium saucepan, heat coconut milk, pineapple juice, and rum over medium heat, stirring frequently, just until bubbles form around edges of pan (do not boil). Remove from heat.
  2. In a medium bowl, whisk together egg yolks, egg, sugar, cornstarch, and salt. Gradually add hot milk mixture to egg mixture, whisking constantly. Return mixture to saucepan; bring to a boil over medium heat, whisking constantly. Continue to cook, whisking constantly, until thickened and mixture no longer tastes starchy, about 3 minutes. Pour through a fine-mesh sieve into a medium bowl, discarding any solids. Stir in butter until melted and combined. Cover with a piece of plastic wrap, pressing wrap directly onto the surface of cream to prevent a skin from forming. Refrigerate until thoroughly chilled, about 3 hours, or up to overnight. Stir until smooth before using.
  3. Place banana slices in two even layers in bottom of prepared Pecan Piecrust. Spread pineapple-coconut cream over banana slices, smoothing top with an offset spatula. Cover and refrigerate for 1 to 2 hours. Top with Whipped Cream before serving.

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Pecan Piecrust

  • 1½ cups (188 grams) all-purpose flour
  • ½ cup (57 grams) Schermer Pecan Halves
  • 1½ teaspoons (6 grams) granulated sugar
  • 1 teaspoon (2 grams) ground cinnamon
  • ½ teaspoon (1.5 grams) kosher salt
  • ½ teaspoon (1 gram) ground nutmeg
  • ½ cup (113 grams) cold unsalted butter, cubed
  • ¼ cup (60 grams) ice water
  1. In the work bowl of a food processor, place flour, pecans, sugar, cinnamon, salt, and nutmeg; process until combined. Add cold butter, and pulse until mixture is crumbly. With processor running, add ¼ cup (60 grams) ice water in a slow, steady stream just until dough comes together. (Mixture may appear crumbly. It should be moist and hold together when pinched.) Shape dough into a disk, and wrap tightly in plastic wrap. Refrigerate for at least 30 minutes.
  2. Let dough stand at room temperature until slightly softened, 5 to 10 minutes. On a lightly floured surface, roll dough into a 12-inch circle. Transfer to a 9-inch pie plate, pressing into bottom and up sides. Trim excess dough to ½ inch beyond edge of plate. Fold edges under, and crimp as desired. Using a fork, prick bottom of crust. Freeze for 20 minutes.
  3. Preheat oven to 400°F (200°C).
  4. Top dough with a piece of parchment paper, letting ends extend over edges of plate. Add pie weights.
  5. Bake until edges are set and just barely golden, 12 to 16 minutes. Carefully remove paper and weights. Bake until bottom of crust is dry and lightly golden, 10 to 18 minutes more, lightly covering edges with foil to excess browning, if necessary. Let cool completely.

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Whipped Cream

  • 1½ cups (360 grams) cold heavy whipping cream
  • ½ cup (120 grams) whole buttermilk, room temperature
  • 2 tablespoons (24 grams) granulated sugar
  • ¼ teaspoon kosher salt
  1. In the bowl of a stand mixer fitted with the whisk attachment, beat all ingredients at medium-high speed until stiff peaks form. Use immediately.

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