Mixed Nut 'n' Fig Pie

Name: Mixed Nut 'n' Fig Pie
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 8 serving(s)
Ingredients: pastry for single-crust pie (9 inches); 1/2 cup chopped dried calimyrna fig; 3 tablespoons water; 2 tablespoons orange marmalade; 3/4 cup packed brown sugar; 1 tablespoon cornstarch; 1 cup corn syrup; 3 eggs; 6 tablespoons unsalted butter, melted; 2 teaspoons vanilla extract; 1 1/2 cups deluxe mixed nuts; 1 cup heavy whipping cream; 2 tablespoons sugar; 1 tablespoon orange marmalade

Submitted by Lizzie_Rodriquez

"From Taste of Home 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"

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Ready In:: 1hr 30mins
Ingredients:: 14
Serves:: 8

ingredients

pastry for single-crust pie (9 inches)
¹⁄₂ cup chopped dried calimyrna fig
3 tablespoons water
2 tablespoons orange marmalade
³⁄₄ cup packed brown sugar
1 tablespoon cornstarch
1 cup corn syrup
3 eggs
6 tablespoons unsalted 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. 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.