Tropical Jammy Pie bars. Ay tropical version of Hummingbird High's jammy pie bars from her new ( and first!) cookbook "Weeknight Baking - recipes to fit into your schedule".
Fall baking season is in full swing and pie is on everyone's mind these days. When I saw the Jammy Pie Bars in Hummingbird High's baking book I knew I wanted to make them because they are essentially pie with a lot less fuss. I am all for less fussy pie.
When I was talking to Michelle about which recipes I wanted to make I told her I was going to add my tropical twist to them. I of course had to add pineapple and coconut to them.
I adore Michelle and her blog, Hummingbird High. She currently lives in Portland, Or ( where I used to live) and I love seeing glimpses of her very Portland home. One thing I wished I had had in my home when I lived there were all the amazing built-ins ( storage, cabinets etc) like she has in her home. Great for blog prop storage.
She also somehow manages to make the almost year round dark and dreary weather look bright and sunny with her blog images. She is a magician as well as an incredible baker.
Michelle always makes the most amazing desserts from cookies, pies, muffins and gorgeous layer cakes. I debated making a layer cake from her book first but decided to make these jammy pie bars instead. I am still planning on making one of her layer cakes as well.
Let's dig into these jammy pie bars first.
The recipe is broken down into two parts to be made over two weeknights. First night you make the bottom layer of pie crust. I made the recipe in one day, because I had the time. Broken down into two days makes it even easier.
I added in some unsweetened coconut flakes to the bottom pastry layer. I pulsed them for a few seconds in my food processor so there weren't any huge pieces in the crust.
Michelle's instructions say to use a tart tamper to press evenly all over the bottom of the prepared pan. Well. I have cocktail muddlers, not tampers. So that is what I used. And my hands to smooth it all the way out evenly.
Bake the bottom crust with a piece of parchment placed over it and fill it with pie weights. Since I don't make pie as often as Michelle, I used rice a substitute for pie weights. Dry beans work as pie weights too.
Since I made these jammy pie bars in one day instead of over two evenings, I made the streusel topping while the base pastry layer was baking.
I added in shredded unsweetened coconut as well as salted macadamia nuts. I pulsed the macadamia nuts in the food processor with the coconut before adding it to the rest of the streusel ingredients. Butter went in last.
For my tropical version of these jammy pie bars I used a mango pineapple jam. You can use any jam you want for these bars.
I got a jar of apple cider jam from Trader Joe's that I want to use the next time I make these. I will sub in apple pie spice into the streusel topping too. The possibilities really are endless with these bars.
The jam is added while the pastry crust is still warm, no need to cool it, then add the streusel topping. I think I might have added too much jam, so I went with too much streusel as well.
I really don't think there is such a thing as too much streusel though.
Glorious, golden streusel topped tropical jammy pie bars. I know its November, and we are full on into apple/pumpkin/pear season, but I am all for tropical flavors year round.
Cool the bars slightly after baking and cut into generous 2 inch squares. Eat with a hot cup of coffee or tea. I think these would be amazing served with a scoop of vanilla ice cream.
Check notes on how to make these in two days instead of one like I did.
Tropical Jammy Pie Bars
Ingredients
For the Shortbread Crust:
- 2 ¼ cups 10.15 ounces all purpose flour
- ⅔ cup 2.65 ounces confectioners sugar, sifted
- pinch of kosher salt about ¼ tsp
- 1 cup 8 ounces unsalted butter, at room temperature
- ⅓ c unsweetened flaked coconut (pulsed in food processor to make smaller pieces)
Filling:
- 1 ½ cups 18 ounces seedless jam of choice ( I used St. Dalfour Mango Pineapple Jam)
For the Streusel:
- 1 cup 4.5 ounces all purpose flour
- ½ cup 4 ounces VERY COLD unsalted butter, cut into cubes*
- ½ cup 3.75 ounces tightly packed dark brown sugar
- ¼ teaspoon kosher salt
- pinch of ground cinnamon
- ⅓ cup salted macadamia nuts
- ⅓ cup unsweetened coconut flakes
Instructions
Make the crust:
- Preheat oven to 350 Deg F. Prepare a 9x13 inch pan with cooking spray, line with parchment paper long enough that there is a 2 inch overhang on each sides ( for lifting the bars out once done baking) and lightly spray the parchment.
- In a bowl of a stand mixer, using the paddle attachment, combine the flour, sugar, salt and coconut. Beat on low until combined. Add the butter and beat on low until the dough comes together, about 2-3 minutes.
- Transfer dough to prepared pan and spread the dough out evenly to the edges using a tart tamper ( or in my case a cocktail muddler) and or your hands. Place a sheet of parchment over the dough and fill with pie weights. If you don’t have pie weights you can use rice or dried beans. Bake for 30 to 35 minutes until crust is golden brown. Carefully remove the parchment filled with the pie weights and cool slightly in pan on a wire rack. Keep oven on.
- If making same day go ahead and continue on to the next steps immediately. Check notes for making these over two days.
Filling and finishing the bars:
- While the crust is baking make the streusel. Pulse the macadamia nuts and coconut together in a food processor. Add in the rest of the ingredients and pulse to combine. Transfer to a medium bowl and add in the cold butter cubes. Rub the dry ingredients into the butter until the mixture is crumbly and looks like coarse meal with some pieces pea sized. Refrigerate until ready to use.
- When the crust is baked top with the jam then cover with the streusel. Break up any large streusel clumps with hands. Bake again for another 25 to 30 minutes until jam is bubbly and streusel is golden brown.
- Cool bars in pan on a wire rack for at least 20 minutes, or until the streusel topping feels firm. Run a knife along the edges to loosen then carefully lift the bars out of the pan using the parchment overhang as handles (this might take two people to carefully lift so the bars don’t break) and place on a cutting board. Slice into 20 pieces (about 2 ¼ to 2 ½ inch rectangles), and serve. The pie bars can be stored in a resealable bag or airtight container up to 2 days.
- These would be amazing served warm with a scoop or two of vanilla ice cream.
Notes
Marykate says
These look amazing! I love making cupcakes for friends and family. Most of the time straight out of the box but occasionally from scratch. ☺️
Erica L. says
Right now I've been into making pies! Tis the season! Apple pie, pecan pie, chocolate pies basically everything! The only problem is deciding which pies to make for Thanksgiving this year, hmm.
Katie says
I love baking cookies for my family!
Jan says
These bars look amazing! I can’t wait to make them! Right now my favorite thing to bake is chocolate chip cookies.
Chana says
I love your variation! I love to bake anything, but right now complicated layer cakes are my jam !
Kit says
My favorite things to bake are cookies.
Erin m. says
I love baking bread!
michelle @ hummingbird high says
girl, there are SO many genius things you did for this recipe — i love the flavor choices you made, and the cocktail muddler as a tart tamper is just amazing. i'm kicking myself for not including that as a tip in the book.
thanks for baking from the book, lady! also v. glad you didn't break your neck while shooting these 😉
Ali B says
I’m dying to get this book! I love to bake gingerbread! Cookies, loafs, and cakes are always good when they’re gingerbread!
Kate says
Me favorite thing to bake is a crepe cake. Definitely takes an investment of time, but the payoff is incredibly delicious!
Shanna says
I've made a crepe cake before. So much work but so very worth it!
Chahinez says
Oh man! This is a pretty hard question... I’m obsessed with making cookies ! They are so fun to make but recently I’ve become obsessed with baked donuts 🙂
Shanna says
My kids love when I make baked donuts!
Chahinez @lifestyleofafoodie says
What flavors do you make for them?! Anything tropical and delicious? I’m looking to try something new 🙂
Katie Sam says
Bread is definitely my favorite to bake!!
Shanna says
I have gotten more into baking bread lately. I want to try making my own sourdough starter
Katie Sam says
I had so much fun starting my own sourdough starter a few years ago! It's so much easier than you'd think 🙂
Wenhsin says
Recently got into baking galettes!
Shanna says
I love galettes. So much easier than pie!
Annette says
I love to bake oatmeal raisin cookies using the recipe from the round oatmeal container, but using golden raisins instead of the darker ones.
Shanna says
Those are a classic. Love the twist with using golden raisins
Samantha @FerraroKitchen says
I love your tropical twist and wold totally make these!! But you know my fav thing to bake are rugelach cookies!
Shanna says
I do love your lilikoi bars you make!
Jeffrey says
I love baking chocolate cake, its something my whole family looks forward to for birthdays and holidays. I let my kids pick how they want it decorated for their birthdays. My oldest son normally chooses a Reese's theme and my youngest son likes mint. I prefer mine adorned with homemade fudgy brownies and chocolate chip cookies!
Lisa Babs says
I love making brownies. They are easy and are just pure chocolately goodness.
Adina says
My favorite recipe to bake is vegan no bake chocolate cookies. They’re healthy but delicious!
Kaman says
Triple chocolate brownies 🤤
Emily R. says
I love your take on these bars. My favorite thing to bake is either hummingbird high's better than supernatural fudge brownies, or the cherry vanilla layer cake from sprinkles bakes - I make it every year for my husband's birthday, he loves it!
Amanda says
I love making a variety of things but I absolutely love making cookies to share with my family and friends! These look great!
Jennifer says
I like making cookies because they're easy to transport and share with friends. Interested in trying your twist on Hummingbird High's jammy pie bars. I have Michelle's book and it's amazing!
Jessica BB says
Pavlova!
Rachel See says
This month, I’ll be baking lots of pumpkin bread and pies for various parties and celebrations. December is also so fun as I bake lots of cookies for work parties and to give as gifts!
Joyce S says
I love to bake banana cream pie
Warner B says
Oh these are making my mouth water!! I HAVE to try these! My favorite thing to bake is anything pumpkin! I always have cans of pumpkin stocked in my pantry because it makes breads, bars and brownies SO moist! (And I feel a little more healthy lol)
Chloe says
I love baking cookies more than anything on the world! I’m always wary of fruity desserts because if it doesn’t have chocolate is it even a dessert? But I may have to try these bars!
Grant says
Wow, these bars look fantastic! I love bar recipes because they come together in one nice pan! But if I had to choose a favorite thing to bake, it would probably be bread. I know, not a dessert, but it’s just so much fun to make!
Sarah W says
I'm so excited to get my hands on Michelle's book!! I love to bake so my favorites list is really long! Currently I'm loving baking bread: Pumpkin pull apart Bread, no-knead Dutch oven bread, cheesy garlic bread...
Kiara L says
Lemon bars! A family favorite 🙂
Sophia says
Pie! I LOVE baking pie!
Tamsyn says
I love to make chocolate cake with a quick food processor frosting.
Courtney says
This looks yummy! I really love how you suggest multiple flavor combinations for the recipe and encourage your readers to get creative with the ingredients they enjoy using!
My favorite thing to bake is my own twist on my grandmother’s Angel Strudel. The strudel dough can be tricky and time consuming , so instead I make angel food cupcakes and add chopped maraschino cherries & walnuts a few mins into the bake. Same flavor of my childhood but super fast & easy to make. I just bought a new house with a bigger kitchen, so I’d love to test and perfect all her recipes! She would go all out for the holidays. You’d think we had a giant family when it was just the three of us!
Christine says
I love making chiffon cake! Or any fruit pie/tart. Challah is also fun to braid! Basically baking anything is my therapy ❤️
Hannah Diasti says
I am a true sucker for the fall season, so chocolate chip pumpkin cheesecake bread has been my kick of the season! I love this easy recipe that I can whip up and bake during the week for friends and family, or just for myself!
Carly says
These look delicious!! My favorite thing to bake is a carrot cake with a cream cheese frosting. Always a winner at any dinner party! 🙂
Harshala says
My favourite thing to bake are pies! 🥧
Anne says
I love making cookies in the fall - perfect to have with a mug of hot tea! I can’t wait to try these bars - they look so good!!
Alex says
I make notwithoutsalt’s chocolate chip cookies constantly.
Natalie says
My all-time favorite thing to bake is chocolate chip cookies. I have so many memories of baking with my kids when they were just tiny people, and it all started with chocolate chip cookies. I think all of them can make our recipe with their eyes closed. This baking book looks amazing, and I would love to try some of the recipes. Thanks!
Jade says
I love to make my chewy chocolate chip cookies because it's a bigger batch of cookies & I get to squirrel away cookie dough in the freezer whenever I make them!
Kristen McCallie says
I love any thing with fruit-apple cakes, blueberry muffins, strawberry pies