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Hummingbird Cinnamon-Pecan Pie with Banana Whipped Cream
Recipes
Hummingbird Cinnamon-Pecan Pie with Banana Whipped Cream
16 servings
65 minutes total (Active 15 minutes)

Ingredients

  • 2 frozen deep-dish piecrusts
  • 1 cup heavy whipping cream
  • 3 tablespoons powdered sugar
  • ½ teaspoon banana extract
  • 2 tablespoons + ½ cup unsalted butter, divided
  • 1 tablespoon brown sugar
  • 1 teaspoon ground cinnamon, divided
  • 1 cup light corn syrup
  • 1 cup granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • ½ teaspoon kosher salt
  • 3 cups pecan halves

Steps

    1. Set piecrusts out to thaw. Preheat oven to 325°F. Place cream, powdered sugar, and banana extract in medium bowl; beat with electric mixer until stiff peaks form. Chill banana whipped cream until ready for use.
    2. Melt butter. Combine 2 tablespoons butter, brown sugar, and ½ teaspoon cinnamon. Brush piecrusts with butter mixture, then prick bottoms gently with a fork a few times; set aside.
    3. Combine corn syrup, granulated sugar, and remaining ½ cup butter in medium saucepan on medium–low. Cook 2–3 minutes, whisking often, until sugar dissolves. Remove from heat; let mixture stand 5 minutes or until cool. Add eggs, vanilla, salt, and remaining ½ teaspoon cinnamon; whisk to blend.
    4. Divide filling evenly between piecrusts (about 1 ½ cups each); top each with 1 ½ cups pecans. Bake 45–50 minutes until center of pie is set and 160°F. Serve warm or chilled with banana whipped cream.

Amount per 1⁄16 recipe serving: Calories 530, Total Fat 39g, Sat Fat 12g, Trans Fat 0g, Chol 85mg, Sodium 130mg, Total Carb 43g, Fiber 2g, Total Sugar 21g, (Incl. 20g Added Sugars), Protein 5g, Vitamin D 6%, Calc 2%, Iron 6%, Potassium 2%