| 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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