Hummingbird Pie
 
Makes 1 (9-inch) pie
Ingredients
  • 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
Instructions
  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.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/hummingbird-pie/