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Mixed Nut 'n' Fig Pie

A hint of orange flavor compliments the figs in this festive dessert. It's a lovely pie for Thanksgiving, Christmas or any occasion.—Barbara Estabrook, Rhinelander, Wisconsin

8 ServingsPrep: 30 min. Bake: 1 hour + cooling

Ingredients

Pastry for single-crust pie (9 inches)
1/2 cup chopped dried figs
3 tablespoons water
2 tablespoons orange marmalade
3/4 cup packed brown sugar
1 tablespoon cornstarch
1 cup corn syrup
3 eggs
6 tablespoons butter, melted
2 teaspoons vanilla extract
1-1/2 cups deluxe mixed nuts
TOPPING:
1 cup heavy whipping cream
2 tablespoons sugar
1 tablespoon orange marmalade

Directions

Line a 9-in. pie plate with pastry; trim and flute edges. Line pastry
with a double thickness of heavy-duty foil. Bake at 450° for 8
minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
Reduce heat to 300°.
In a small saucepan, combine figs and water. Cook and stir over low
heat until water is absorbed. Remove from the heat; stir in
marmalade. In a large bowl, combine brown sugar and cornstarch. Add
the corn syrup, eggs, butter, vanilla and fig mixture; stir in nuts.

2 of 2

Mixed Nut 'n' Fig Pie (continued)

Directions (continued)

Pour into crust.
Bake at 300° for 1 to 1-1/4 hours or until set. Cover edges with
foil during the last 30 minutes to prevent overbrowning if
necessary. Cool on a wire rack.
In a small bowl, beat cream until it begins to thicken. Add sugar and
marmalade; beat until soft peaks form. Serve with pie. Refrigerate
leftovers. Yield: 8 servings.

Nutrition Facts: 1 piece equals 749 calories, 40 g fat (17 g saturated fat), 148 mg cholesterol, 321 mg sodium, 95 g carbohydrate, 4 g fiber, 9 g protein.