This is a rich pie bursting with stewed dried figs and topped with fluffy meringue. The figs need to be soaked overnight, so plan ahead!

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Put quartered figs into a bowl and pour in enough water to cover them completely. Cover bowl and place in refrigerator to soak for 12 hours.

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  • After 12 hours, pour figs and soaking water into a medium saucepan. Simmer over low heat for 2 1/2 hours, adding more water as necessary to prevent figs from becoming dry.

  • Preheat oven to 350 degrees F (175 degrees C).

  • To Make Fig Filling: In a small bowl, combine 2 beaten eggs, 2 tablespoons sugar, and salt. Blend together. Gradually pour hot fig mixture into beaten eggs, whisking constantly. Return filling mixture to saucepan. Cook over low heat, stirring constantly, until mixture thickens. Pour fig filling into baked pie shell.

  • To Make Meringue: In a medium mixing bowl, beat 3 egg whites until foamy. Continue to beat while adding 1/4 cup sugar one tablespoon at a time, until whites form stiff peaks. Spread over fig filling, sealing completely to edge of crust.

  • Place in preheated oven and bake 10 to 12 minutes, until meringue is browned.

Nutrition Facts

249.7 calories; protein 4.9g 10% DV; carbohydrates 45.2g 15% DV; fat 6.9g 11% DV; cholesterol 46.5mg 16% DV; sodium 217.5mg 9% DV. Full Nutrition

Reviews (2)

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Most helpful critical review

Rating: 3 stars
03/19/2012
If you like figs have a lot of figs then this is a great recipe. Having an over-burdened fig tree I used fresh figs instead of dried. Substitute in 1.5kg of fresh figs. The big danger is the filling can be too liquid. Stew them with only just enough water to keep the bottom of the pot from burning. Just a TINY bit! And you still may need to drain out some water after stewing. I increased the sugar in the fig filling to about a 1/2 cup also which turned out to be a good idea. I took my pie along to a party and it was very well received. I'll definitely give it another go. Read More
(24)
2 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
03/19/2012
If you like figs have a lot of figs then this is a great recipe. Having an over-burdened fig tree I used fresh figs instead of dried. Substitute in 1.5kg of fresh figs. The big danger is the filling can be too liquid. Stew them with only just enough water to keep the bottom of the pot from burning. Just a TINY bit! And you still may need to drain out some water after stewing. I increased the sugar in the fig filling to about a 1/2 cup also which turned out to be a good idea. I took my pie along to a party and it was very well received. I'll definitely give it another go. Read More
(24)
Rating: 3 stars
04/14/2009
The quality of this recipe depends on the quality of figs used. I used dried turkish figs and it ended up tasting like a prune pie. It may be better if made with fresh figs. Read More
(19)