| 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 |
t |
Vanilla extract |
| 1 |
T |
Grated lemon rind |
| 3 |
|
Egg whites |
| 1/4 |
t |
Salt |
| 6 |
T |
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 350ø 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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