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Fig & Nut Pie

Fig & Nut Pie

When you think fall you think, pumpkin, pear, apples, pomegranates and the list goes on. But some may forget about dried figs & nuts but do not fear we got you covered! This pie features both and is sure to be a crowd winner at your next event!

Can you say homemade whipped cream? Yes, please.


Fig & Nut Pie

This Fig & Nut pie is a fun twist on the traditional pecan pie! The mixed nuts bring a variety of flavors and textures while the figs add an extra sweet touch. A perfect combination to the pumpkin pie on your desert table!



  • Pastry for single-crust pie (9 inches) or homemade dough
  • 3/4 cup chopped dried figs
  • 3 tablespoons water
  • 2 tablespoons orange marmalade
  • 3/4 cup packed brown sugar
  • 2 tablespoon cornstarch
  • 1 cup corn syrup
  • 3 eggs
  • 6 tablespoons butter, melted
  • 2 teaspoons vanilla extract
  • 11/2 cups deluxe mixed nuts

Whipped cream:

  • 1 cup heavy whipping cream
  • 2 tablespoons sugar
  • 1 tablespoon orange marmalade



1.      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.

2.       In a large bowl, combine brown sugar and cornstarch. Add the corn syrup, eggs, butter, vanilla and fig mixture; stir in nuts.

3.      Line a 9-in. pie plate with pastry; trim and flute edges. Add mixture to the pie crust.

4.      Bake at 350° for 60 minutes or until set. Cover edges with foil during the last 30 minutes to prevent over browning if necessary. Let cool.

5.      In a small bowl, beat cream until it begins to thicken. Add sugar and beat until soft peaks form. Serve with pie.

Serve & Mangia!