| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Grains | Pies | 1 | Servings | |
INGREDIENTS
| 1 | Baked 8" pie shell | |
| 1 | c | Dried figs |
| 3 | Egg yolks | |
| 1/2 | c | Commercial sour cream |
| 1/4 | c | Lemon juice Pinch salt |
| 1/2 | c | Granulated sugar |
| 1/2 | c | Coarsely chopped walnuts |
| 1 | ts | Vanilla extract |
| 1 | tb | Grated lemon rind |
| 3 | Egg whites | |
| 1/4 | ts | Salt |
| 6 | tb | Granulated sugar |
INSTRUCTIONS
- EARLY IN DAY: Pour boiling water over figs; let stand 5 min.; drain. With scissors. snip off stems; then coarsely snip up figs. In saucepan, beat egg yolks slightly; stir in figs, sour cream, lemon juice, salt. and 1/2 cup sugar. Bring to boil over low heat. stirring; then boil, stirring, 3 min. Refrigerate until cool, stiff. Start heating oven to 350° F. Into fig mixture, stir nuts, vanilla, lemon rind; pour into pie shell. Beat egg whites with 1/4 teasp. salt till frothy; add 6 tablesp. sugar, a little at a time, beating well after each addition. Continue beating till stiff peaks are formed; heap on pie; spread right onto edge of crust. Bake 12 to 15 min.; cool.
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