A few weeks ago, a hummingbird became a frequent visitor to my backyard. The garden area is sheltered with a latticed patio cover, is cool, quiet, and peaceful. Dotted with ferns, palms, yuccas, and a few hanging baskets for a touch of color, the garden is the perfect place for several wind chimes that easily catch a breeze adding a pleasant melody to the tropical ambiance.
One morning as I sat with my husband on the patio drinking a cup of coffee, I glanced up and saw a hummingbird perched on a yucca plant approximately 10 feet away from where I was sitting. I could hear the hummingbird’s wings buzzing when it flew from flower to flower collecting nectar. A few minutes later, my husband said, “I think the hummingbird is building a nest on one of the wind chimes.”
Immediately, I got up to investigate, and he was right. There was a tiny, well-built round, nest the size of a half-dollar on one of the wind chime frames. Afraid the wind chime movement would be detrimental to the nest, when the mama bird was away, I carefully wrapped the wind chime tubes to insure the nest’s stability.
Curious about our new visitor, I looked up hummingbirds on the computer and was surprised when I saw a recipe for hummingbird pie. Much to my delight, the recipe called for coconut, almonds, cream cheese, Cool Whip, and caramel ice cream topping in a graham cracker crust. I decided to make the pie, however, tweaked the recipe to my personal preference for a friendlier calorie dessert creating, “Yumming bird pie.” It is delicious and easy to make. Enjoy!
Yumming bird pie
2 cups sweetened coconut
3/4 cups slivered almonds
1 14-ounce can fat free sweetened condensed milk
4 ounce fat free cream cheese, softened
1 8-ounce container fat free Cool Whip
1/2 of 12.5-ounce jar fat free caramel ice cream topping
2 8-inch, pre-made graham cracker piecrusts
Stir coconut and almonds in non-stick pan over medium heat until lightly brown and set aside. In a medium size bowl, mix condensed milk and softened cream cheese until smooth. Fold in Cool Whip. Filling will be the consistency of pudding. Layer one-fourth cream filling in each piecrust. Sprinkle one-fourth coconut almond mixture over cream filling. Drizzle with caramel ice cream topping. Repeat layers. Freeze pies overnight until firm. Slice and serve. Makes 2 pies.
Bernadine Chapman-Cruz is a contributing writer for Big Monkey Group Publications assigned to Buzz on Bizz for Lodi Monthly and Manteca Monthly Magazines. Raised in Stockton, she lives in Lodi with her husband, a cat named “L” and dog, “Forest.” She enjoys writing, cooking and dining out.