Hummingbird pie by Mama Steph

TYLER, Texas (KLTV) - This is an amazing ... and amazingly simple to make ... pie! It is a spin off of the traditional Southern hummingbird cake, but easier to make, and much cooler and more refreshing! It was originally called a hummingbird cake, by the way, when it was brought up from Jamaica, and it was so colorful and fruity the locals said it could attract the tiny birds to it.

Hummingbird pie by Mama Steph

Ingredients:

5 ounce box of instant vanilla pudding mix

20 ounce can crushed pineapple (do not drain)

1 cup sour cream

small jar of Maraschino cherries

1/2 cup chopped pecans

1 small banana, sliced just before using

graham cracker pie crust

Reddi-Whip (in the spray can)

Method:

In a mixing bowl, stir together pineapple, pudding mix, and sour cream. When well blended, add the pecans, reserving a few to sprinkle over the top. You can choose to add about 1/2 jar drained cherries to the mixture, or put them on top of the pie, whichever you prefer.

Pour the pie filling into a graham cracker crust, and smooth the top

Chill for at least two hours...I prefer to put mine in the freezer for that time so it gets firmer and easier to cut.

Before serving, sprinkle with bananas, whipped cream, and the reserved pecans, as well as the cherries if you didn’t add to the pie filling.

Enjoy!