How to make it

  • For filling:
  • ---------------
  • Stir figs, brandy, and water in heavy small saucepan over low heat until liquid is absorbed, about 5 minutes; cool.
  • Mix brown sugar, corn syrup, and next 4 ingredients in medium bowl.
  • Stir in pecans, then fig mixture.
  • ----------------------
  • Preheat oven to 375°F.
  • ----------------------
  • 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 minutes.
  • Line crust with foil; fill with dried beans or pie weights.
  • Bake until sides are set, about 12 minutes.
  • Remove foil and beans. Bake until crust is pale golden, pressing with back of fork if crust bubbles, about 10 minutes.
  • Reduce oven temperature to 325°F.
  • Spoon filling into warm crust.
  • Bake until filling is puffed at edges and set in center, about 40 minutes. Let stand until cool, at least 1 hour. (Can be prepared 1 day ahead. Cover and chill.)
  • -------------------
  • For cream:
  • ------------------
  • Beat cream, sugar, and brandy in medium bowl. Whisk until peaks form. (Can be made 4 hours ahead. Cover; chill.)
  • Serve pie with cream.

Reviews & Comments 2

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  • mystic_river1 10 years ago
    uh oh! am I in trouble?
    Was this review helpful? Yes Flag
    " It was excellent "
    ahmed1 ate it and said...
    Wait a moment!! Where have you been hiding this??
    I wish I have seen it before my chocolate pecan pie..Thanks Joymarie
    Was this review helpful? Yes Flag

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