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Ingredientes
- 3/4 c. finely-minced stemmed dry
- Â Â Calimyrna figs - (abt 5 ounce)
- 2 Tbsp. brandy
- 2 Tbsp. water
- 1 c. golden sugar - (packed)
- 1 c. light corn syrup
- 3 lrg Large eggs
- 1/4 c. unsalted butter - (1/2 stick) melted, cooled
- 1Â 1/2 tsp vanilla extract
- 1/4 tsp salt
- 2 c. pecan halves toasted
- Â Â Flaky Pie Crust Dough (see recipe)
- 1 c. chilled whipping cream
- 2 Tbsp. sugar
- 1 Tbsp. brandy
Direcciones
- For Filling: Stir figs, brandy, and water in heavy small saucepan over low heat till liquid is absorbed, about 5 min; cold. Mix brown sugar, corn syrup, and next 4 ingredients in medium bowl. Stir in pecans, then fig mix.
- 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 min.
- Line crust with foil; fill with dry beans or possibly pie weights. Bake till sides are set, about 12 min. Remove foil and beans. Bake till crust is pale golden brown, pressing with back of fork if crust bubbles, about 10 min. Reduce oven temperature to 325 degrees.
- Spoon filling into hot crust. Bake till filling is puffed at edges and set in center, about 40 min. Let stand till cold, at least 1 hour. (Can be prepared 1 day ahead. Cover and chill.)
- For Cream: Beat cream, sugar, and brandy in medium bowl. Whisk till peaks form. (Can be made 4 hrs ahead. Cover; chill.) Serve pie with cream.
- This recipe yields 8 servings.
- Comments: Dry figs and brandy add in a new dimension to classic pecan pie.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 136g | |
| Recipe makes 8 servings | |
| Calories 471 | |
| Calories from Fat 196 | 42% |
| Total Fat 22.67g | 28% |
| Saturated Fat 8.48g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 114mg | 38% |
| Sodium 139mg | 6% |
| Potassium 130mg | 4% |
| Total Carbs 65.34g | 17% |
| Dietary Fiber 1.3g | 4% |
| Sugars 42.02g | 28% |
| Protein 3.93g | 6% |
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