Fig and Pecan Pie Prep Time: 1 Hour Yields: 6–8 Servings Comment: Figs were the most plentiful fruit available to the early Cajuns and Creoles. During the late summer, figs were canned in every household in bayou country. To combine fig preserves with pecan pie is a natural. Ingredients: ½ cup chopped fig preserves 1 cup chopped pecans ½ cup sugar 1 tbsp cornstarch 1 cup Karo syrup ¼ cup Louisiana cane syrup 1 tbsp pure vanilla extract 3 eggs, beaten pinch of cinnamon pinch of nutmeg 1 (9-inch) uncooked pie shell Method: Preheat oven to 325°F. In a large mixing bowl, combine sugar and cornstarch. Add syrups, vanilla and eggs. Whisk thoroughly. Add chopped pecans and fig preserves. Blend well into mixture. Season with a pinch of cinnamon and nutmeg. Pour ingredients into pie shell and bake 45 minutes on center rack of oven. Chef John Foise
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