Fig And Pecan Pie Recipes

PECAN-FIG PIE WITH BRANDIED WHIPPED CREAM

Pecan-Fig Pie with Brandied Whipped Cream image

Categories Dessert Bake Thanksgiving Fig Pecan Fall Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher

Yield Makes 8 servings

Number Of Ingredients 16

Ingredients

Filling
3/4 cup finely chopped stemmed dried Calimyrna figs (about 5 ounces)
2 tablespoons brandy
2 tablespoons water
1 cup (packed) golden brown sugar
1 cup light corn syrup
3 large eggs
1/4 cup (1/2 stick) unsalted butter, melted, cooled
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
2 cups pecan halves, toasted
Flaky Pie Crust Dough
Cream
1 cup chilled whipping cream
2 tablespoons sugar
1 tablespoon brandy

Steps:

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°F. 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°F.
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.

CAJUN FIG AND PECAN PIE

Cajun Fig and Pecan Pie image

From The Evolution of Cajun and Creole Cuisine by John Folse. Haven't tried this one yet but sounds good. Let me know how it turns out.

Provided by Vicki in CT

Categories Pie

Time 1h

Yield 1 pie, 8 serving(s)

Number Of Ingredients 11

Ingredients

1/2 cup sugar
1 tablespoon cornstarch
1 cup Karo syrup
1/4 cup louisiana cane syrup
1 tablespoon vanilla
3 eggs, beaten
1 cup chopped pecans
1/2 cup fig preserves (figs chopped if whole)
1 pinch cinnamon
1 pinch nutmeg
9 inches pie shells, uncooked

Steps:

Preheat oven to 425 degrees.
In large bowl combine sugar and corn starch. Add syrups, vanilla, eggs. Use wire whisk and blend thoroughly.
Add nuts and preserves stirring into mixture. Season with cinnamon and nutmeg.
Pour into pie shell and bake on center rack for 10 minutes. Reduce temperature to 375 degrees and bake for 35 minutes. Remove and allow to cool.

Nutrition Facts : Calories 484.3, Fat 19.2, SaturatedFat 3.3, Cholesterol 79.3, Sodium 160.8, Carbohydrate 76, Fiber 2.4, Sugar 40, Protein 5.1

PECAN-FIG PIE WITH BRANDIED WHIPPED CREAM

Pecan-Fig Pie With Brandied Whipped Cream image

Make and share this Pecan-Fig Pie With Brandied Whipped Cream recipe from Food.com.

Provided by Chef Fibi

Categories Pie

Time 1h5m

Yield 2 pies, 8 serving(s)

Number Of Ingredients 14

Ingredients

3/4 cup finely chopped stemmed dried calimyrna fig (about 5 ounces)
2 tablespoons brandy
2 tablespoons water
1 cup packed golden brown sugar
1 cup light corn syrup
3 large eggs
1/4 cup unsalted butter, melted, cooled
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
2 cups pecan halves, toasted
cream
1 cup chilled whipping cream
2 tablespoons sugar
1 tablespoon brandy

Steps:

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°F 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°F
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.

Nutrition Facts : Calories 605.7, Fat 36.6, SaturatedFat 12.6, Cholesterol 135.3, Sodium 146.1, Carbohydrate 67, Fiber 3.7, Sugar 40, Protein 5.8

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