Mile-high fig pie (alternate for cranberry-fl

Yield: 1 Servings

Measure Ingredient
1 Baked 8" pie shell
1 cup Dried figs
3 Egg yolks
½ cup Commercial sour cream
¼ cup Lemon juice Pinch salt
½ cup Granulated sugar
½ cup Coarsely chopped walnuts
1 teaspoon Vanilla extract
1 tablespoon Grated lemon rind
3 Egg whites
¼ teaspoon Salt
6 tablespoons Granulated sugar

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EARLY IN DAY: 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 350ø F. Into fig mixture, stir nuts, vanilla, lemon rind; pour into pie shell. Beat egg whites with ¼ teasp. salt till frothy; add 6 tablesp. sugar, a little at a time, beating well after each addition. Continue beating till stiff peaks are formed; heap on pie; spread right onto edge of crust. Bake 12 to 15 min.; cool.

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