Ingredients for Hummingbird Pie
- Margarine
- Coconut
- Slivered Almonds
- Sweetened Condensed Milk
- 8 ounces cream cheese, softened
- 8 ounces whipped topping (Cool Whip or similar)
- Graham Crackers
- Caramel Ice Cream Topping
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How to Make Hummingbird Pie
- In a medium skillet, combine 1 cup chopped pecans, 1/2 cup brown sugar, and 2 tablespoons butter. Cook over medium heat, stirring frequently, until pecans are lightly browned and fragrant (about 5-7 minutes). Set aside to cool.
- In a large bowl, beat together 1 (14 ounce) can sweetened condensed milk and 8 ounces cream cheese until smooth and creamy.
- Gently fold in 8 ounces whipped topping (Cool Whip).
- Pour half of the cream cheese mixture into your prepared 9-inch pie crust.
- Sprinkle half of the cooled pecan mixture evenly over the cream cheese layer.
- Drizzle half of a 14 ounce can caramel topping over the pecan layer.
- Repeat layers 4-6 with remaining cream cheese mixture, pecan mixture, and caramel topping.
- Refrigerate for at least 2 hours before serving to allow flavors to meld and the pie to set.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
121g
Fat
153g
Carbs
19g
