The Chew: Hummingbird Pie Recipe

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The Chew: Hummingbird Pie

The hosts of The Chew were sharing their favorite diner recipes, including Michael Symon’s Greek Rolled Omelet and Clinton Kelly’s Lightened-Up Chicken Reuben. Diner delights aren’t exactly known for being diet-friendly, but who ever said you shouldn’t indulge now and then? That’s where Carla Hall stepped up! She had an incredible Hummingbird Pie recipe to share! While the recipe itself may be slightly intimidating, it’s actually pretty simple to put together! Not to mention, she showed viewers how to turn a pineapple into beautiful, edible flowers, with just a few simple steps!

To get the recipe, click next page.

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The Chew: Hummingbird Pie Recipe Ingredients

The Chew: Hummingbird Pie Recipe

Carla Hall’s Hummingbird Pie made diner-style is the perfect dessert to prepare for any special occasion! (pixellou / Flickr)

For the Pie Crust:

  • 1/2 tsp Kosher salt
  • 1/2 lb unsalted butter (2 sticks) – cold, cut into 1/2-inch dice
  • 1 tsp cinnamon
  • 1 tbsp sugar
  • 1/2 C water
  • 2 1/4 C flour + more for dusting
  • 1/4 tsp nutmeg – ground

For the Hummingbird Filling:

  • 1 C whole milk
  • 1/2 vanilla bean – split, scraped
  • 3/4 C sugar
  • 1/4 C cornstarch
  • 1 1/2 C heavy cream
  • 1/2 tsp salt
  • 4 large egg yolks
  • 1/2 tsp nutmeg – ground
  • 2 ripe bananas – peeled, 1/4-inch slices

To Serve:

  • 1 tbsp powdered sugar
  • 2 C heavy cream
  • 1 tsp banana extract

For the Pineapple Flowers:

  • 1 pineapple

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The Chew: Hummingbird Pie Recipe Directions

For the Pie Crust:

  1. In a small bowl, dissolve the sugar and salt in the water
  2. Refrigerate until cold, about 30 minutes, while also refrigerating the flour, butter, mixer bowl, and paddle
  3. In the chilled bowl, combine the flour, cold butter, cinnamon, and nutmeg
  4. Use your hands to toss the butter in the flour to coat each cube
  5. With the chilled paddle, beat the flour-butter mixture on low just to break up the butter, for about 30 seconds
  6. Add the water mixture all at the same time and increase the speed to medium-low
  7. Beat until the mixture comes together in big chunks then turn off the mixer
  8. Divide the chunks of dough in half, then carefully pat each half into a round 1-inch-thick disk
  9. Wrap each one tightly in plastic wrap and place in the fridge until firm, about an hour, before rolling
  10. Preheat the oven to 350 degrees
  11. After the pie crust has chilled, remove to a floured surface and roll into an 11-inch circle
  12. Put the rolled out crust in a 9-inch pie plate, fold the crust under, and crimp the edges
  13. Trim any of the remaining crust then refrigerate for 30 minutes
  14. Remove from the fridge and put on a baking sheet
  15. Line the crust with parchment paper and fill with baking beans
  16. Bake for 15 minutes, until the crust is light golden in color
  17. Remove the beans and parchment, then bake for another 10 minutes, until the bottom is cooked and light golden
  18. Remove to a baking rack to cool completely

For the Custard Filling:

  1. In a medium saucepan, add the milk, cream, vanilla bean, seeds, and pod, and the salt, then stir to mix
  2. Bring to a simmer, cover and remove from the heat to cool slightly
  3. Remove the vanilla bean pod
  4. In a large bowl, add the sugar and egg yolks, then whisk until incorporated
  5. Add the nutmeg and cornstarch, then whisk to combine
  6. Slowly add a little of the warm milk mixture at a time, whisking constantly
  7. Return the mixture to the saucepan and cook over medium heat until thickened, approximately 12 minutes
  8. If needed, strain the mixture through a fine mesh sieve
  9. Line the cooled pie crust with banana slices
  10. Pour the custard into the baked pie crust and bake for 10 minutes
  11. Remove from the oven and let cool to room temperature
  12. Refrigerate for 2-4 hours
  13. Once chilled, make the whipped cream
  14. In a large bowl, whip the cream to soft peaks
  15. Add the banana extract and powdered sugar, then whisk to combine
  16. To serve, add a pile of whipped cream and top with pineapple flowers

For the Pineapple Flowers:

  1. Preheat the oven to 200 degrees
  2. Line 2 baking sheets with silicone baking mats or parchment paper
  3. Cut the top and bottom off the pineapple, then slice off the skin, leaving the pineapple whole
  4. Use a mandolin to thinly slice the pineapple into rounds approximately 1/8-inch thick
  5. Lay the pineapple slices onto the baking sheet and bake for 30 minutes
  6. Flip each pineapple slice and bake for another 30 minutes to dry out
  7. Remove from the oven and immediately mold each slice inside a small glass to shape into a flower (you can use different size glasses for different shapes)
  8. Set aside to cool completely

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