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Mixed Nut 'n' Fig Pie

 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.
Nutritional 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.