Mile-High Fig Pie
Yield
1 piePrep
20 minCook
25 minReady
1 hrsLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
baked |
|
| 1 | cup |
figs
dried |
*
|
| 3 | each |
egg yolks
|
*
|
| ½ | cup |
sour cream
commercial |
|
| ¼ | cup |
lemon juice
|
|
| 1 | pinch |
salt
|
*
|
| ½ | cup |
sugar
granulated |
|
| ½ | cup |
walnuts
coarsely chopped |
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | tablespoon |
lemon zest
grated |
|
| 3 | each |
egg whites
|
*
|
| ¼ | teaspoon |
salt
|
|
| 6 | tablespoons |
sugar
granulated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
baked |
|
| 237 | ml |
figs
dried |
*
|
| 3 | each |
egg yolks
|
*
|
| 118 | ml |
sour cream
commercial |
|
| 59 | ml |
lemon juice
|
|
| 1 | pinch |
salt
|
*
|
| 118 | ml |
sugar
granulated |
|
| 118 | ml |
walnuts
coarsely chopped |
|
| 5 | ml |
vanilla extract
|
|
| 15 | ml |
lemon zest
grated |
|
| 3 | each |
egg whites
|
*
|
| 1.3 | ml |
salt
|
|
| 9E+1 | ml |
sugar
granulated |
|
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.
