I first tasted this delightful fig pecan pie on a trip in western
Australian. This pie is absolutely wonderful! The figs are a delightful
addition to the traditional pecan pie.
This photo is the actual piece of fig pecan pie that I ate
in Australia. I have slightly adapted this recipe from the November 2001
Bon Appetit Magazine.
Check out more great
Pie Recipes and
Fig Recipes.
Don't forget to check out my
Thanksgiving Turkey Dinner Menu which includes this easy-to-make and very delicious
Fig Pecan Pie.
Fig Pecan Pie Recipe
Recipe Type:
Pie,
Pie Pastry,
Figs,
Pecans
Yields: 8 servings
Prep time: 20 min
Cook time: 50 min
Ingredients:
Pastry for 9-inch one-crust pie
3/4 cup finely-chopped stemmed dried figs (about 5 ounces)
2 tablespoons brandy
2 tablespoons water
1 cup firmly-packed brown sugar
1 cup light corn syrup
3 large
eggs
1/4 cup unsalted butter, melted and cooled
1 1/2 teaspoons pure vanilla extract
1/4 teaspoon
salt
2 cups pecan halves, toasted*
* Oven toasting
pecans - Preheat oven to 300 degrees F. Spread pecans evenly on a baking
sheet and bake 10 to 15 minutes, stirring often, until pecans are
fragrant and lightly browned. Undercook slightly as pecans will continue
to cook after they are removed from oven. Cool completely. Store in an
airtight container in the freezer of refrigerator.
Preparation:
Preheat oven to 375 degrees F. Prepare pie pastry
(see
Pastry for 9-inch one-crust pie)
In a heavy small saucepan over low
heat, add figs, brandy and water; heat until liquid is all absorbed,
approximately 5 minutes. Remove from heat and let cool.
In a large bowl, mix together the brown
sugar, corn syrup, eggs, butter, vanilla extract, and salt. Stir in the
toasted pecans and then the cooled fig mixture; set aside.
Roll out the prepared pastry dough on a
lightly floured surface to a 13-inch round. Transfer to a 9-inch glass
pie dish. Fold edge of dough over, forming double edge, and crimp
decoratively, pressing to top edge of the pie dish. Pierce all over with
a fork. Freeze crust 15 minutes.
After the 15 minutes of freezing time
is over, line the top of the crust crust with aluminum foil and fill
with dried beans or pie weights. Bake until sides are set, approximately
10 minutes. Remove from oven and remove aluminum foil and beans.
Return crust back to the oven and
continue to bake until crust is a pale golden, approximately another 10
minutes. Remove pie crust from the oven and reduce oven temperature to 325 degrees F.
Spoon prepared fig/pecan filling into the warm crust.
Place pie back in the oven and bake until filling is
puffed at the edges and set in the center, approximately 40 to 45 minutes
or until
the internal temperature registers approximately 200 degrees F. on your
cooking thermometer. Remember that the
pie continues to cook after it is removed from the oven. Do not over
bake!
The center of the pie should be set but still
wobbly; residual heat will finish the job.
This
is the type of cooking thermometer that I prefer and use in my cooking. I get many readers
asking what cooking thermometer that I prefer and use in my cooking and baking. I, personally, use the
Thermapen Thermometer shown in the photo on the right. Originally designed for professional users, the
Super-Fast Thermapen Thermometer is used by chefs all over the world. To learn more about this excellent
thermometer and to also purchase one (if you desire), just click on the underlined:
Thermapen Thermometer.
Remove from oven and cool on a wire rack. After pie has cooled,
refrigerate at least 1 hour until the filling is completely set before
cutting. Best if refrigerated overnight.
Makes 8 servings.
