Mini Hummingbird Pies

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There’s no need to share thanks to these individually portioned pies that were inspired by the classic Southern cake.

Mini Hummingbird Pies
 
Makes 4 (4½-inch) pies
Ingredients
  • 2 cups vanilla wafer crumbs
  • 9 tablespoons unsalted butter, melted and cooled, divided
  • ¼ cup plus 2 tablespoons confectioners’ sugar, divided
  • ⅓ cup plus 3 tablespoons firmly packed light brown sugar, divided
  • 2 tablespoons cornstarch
  • 1½ teaspoons ground cinnamon, divided
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground nutmeg
  • 2¼ cups chopped fresh pineapple
  • 1 medium banana, sliced ¼ inch thick
  • ¼ cup chopped dried apricots
  • 1½ tablespoons fresh lemon juice
  • ½ cup sweetened flaked coconut
  • ⅓ cup all-purpose flour
  • 2 tablespoons old-fashioned oats
  • 2 tablespoons roughly chopped pecans
  • 2 ounces cream cheese, softened
  • ½ cup cold heavy whipping cream
Instructions
  1. Preheat oven to 350°. Spray 4 (4½-inch) cast-iron skillets with cooking spray.
  2. In a medium bowl, stir together wafer crumbs, 6 tablespoons melted butter, and ¼ cup confectioners’ sugar until well combined. Divide mixture among prepared skillets; using the back of a measuring cup, firmly press mixture into bottom and up sides of skillets. Bake for 8 minutes. Let crusts cool completely on a wire rack. Leave oven on.
  3. In a medium bowl, whisk together ⅓ cup brown sugar, cornstarch, 1 teaspoon cinnamon, salt, allspice, and nutmeg. In a large bowl, gently stir together pineapple, banana, apricots, and lemon juice. Stir brown sugar mixture into fruit mixture until well combined. Divide mixture among prepared crusts.
  4. In another medium bowl, stir together coconut, flour, oats, pecans, remaining 3 tablespoons melted butter, remaining 3 tablespoons brown sugar, and remaining ½ teaspoon cinnamon until well combined. Divide topping among skillets, mounding onto filling. Place skillets on a large baking sheet.
  5. Bake until topping is lightly browned, about 30 minutes. Let cool completely on a wire rack.
  6. In a medium bowl, beat cream cheese, cream, and remaining 2 tablespoons confectioners’ sugar with mixer at medium speed until soft peaks form, stopping to scrape bowl. Serve with cooled pies.
Notes
KITCHEN TIP-These pies are best enjoyed the day they’re baked. Graham crackers can also be used for the crumb crusts. Slice the banana right before you stir it into the fruit mixture to minimize browning. The cream cheese mixture can be made a day ahead and refrigerated; let it stand at room temperature for 15 to 20 minutes to soften slightly before serving.