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Publix Aprons

Hummingbird Cinnamon-Pecan Pie with Banana Whipped Cream

Hummingbird Cinnamon-Pecan Pie with Banana Whipped Cream
Total Time:
65 minutes
Active Time:
15 minutes


2 frozen 9-inch pie crusts, thawed
1 cup heavy whipping cream
3 tablespoons powdered sugar
1/2 teaspoon banana extract
1/2 cup + 2 tablespoons unsalted butter, divided
1 tablespoon brown sugar
1 teaspoon ground cinnamon, divided
1 cup light corn syrup
1 cup sugar
4 large eggs, beaten
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
3 cups pecan halves


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

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Nutritional Information

CALORIES (per 1/16 recipe) 520kcal; FAT 39.00g; SAT FAT 11.00g; TRANS FAT 0.00g; CHOL 85mg; SODIUM 130mg; CARB 43g; FIBER 2.00g; SUGARS 22g; PROTEIN 5g; CALC 2%; VIT A 20%; VIT C 0%; IRON 6%

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