Pecan-Fig Pie with Brandied Whipped Cream
Keys: Desserts Pies Thanksgiving Nuts Tropical Fruits
Yield: 8
Ingredients:
----------------- FILLING ----------------
3/4 cup finely-chopped stemmed dried
Calimyrna figs - (abt 5 oz)
2 tbl brandy
2 tbl water
1 cup golden brown sugar - (packed)
1 cup light corn syrup
3 lrg eggs
1/4 cup unsalted butter - (1/2 stick) melted, cooled
1 1/2 tsp vanilla extract
1/4 tsp salt
2 cup pecan halves toasted
Flaky Pie Crust Dough (see recipe)
----------------- CREAM ----------------
1 cup chilled whipping cream
2 tbl sugar
1 tbl brandy
Method:
For Filling: Stir figs, brandy, and water in heavy small saucepan over
low heat until liquid is absorbed, about 5 minutes; cool. Mix brown
sugar, corn syrup, and next 4 ingredients in medium bowl. Stir in
pecans, then fig mixture.
Preheat oven to 375 degrees. Roll out dough on lightly floured surface
to 13-inch round. Transfer to 9-inch-diameter deep-dish glass pie dish.
Fold edge of dough over, forming double edge, and crimp decoratively,
pressing to top edge of dish. Pierce all over with fork. Freeze crust 15
minutes.
Line crust with foil; fill with dried beans or pie weights. Bake until
sides are set, about 12 minutes. Remove foil and beans. Bake until crust
is pale golden, pressing with back of fork if crust bubbles, about 10
minutes. Reduce oven temperature to 325 degrees.
Spoon filling into warm crust. Bake until filling is puffed at edges and
set in center, about 40 minutes. Let stand until cool, at least 1 hour.
(Can be prepared 1 day ahead. Cover and chill.)
For Cream: Beat cream, sugar, and brandy in medium bowl. Whisk until
peaks form. (Can be made 4 hours ahead. Cover; chill.) Serve pie with
cream.
This recipe yields 8 servings.
Comments: Dried figs and brandy add a new dimension to classic pecan
pie.
I'm in my own little world, but thats ok everybody knows me here
Angelique
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