Mile-High Fig Pie

Directions

Pour boiling water over figs, let stand 5 min., drain.

With scissors. snip off stems, then coarsely snip up figs. In saucepan, beat egg yolks slightly; stir in figs, sour cream, lemon juice, salt. and ½ cup sugar.

Bring to boil over low heat. stirring; then boil, stirring, 3 min.

Refrigerate until cool, stiff.

Start heating oven to 350℉ (180℃). Into fig mixture, stir nuts, vanilla, lemon rind; pour into pie shell.

Beat egg whites with ¼ teaspoon salt until frothy; add 6 tablespoon. sugar, a little at a time, beating well after each addition.

Continue beating until stiff peaks are formed; heap on pie; spread right onto edge of crust.

Bake 12 to 15 min.