Figs were the most plentiful fruit available to the early Cajuns
and Creoles. During the late summer, figs were canned in every household
in bayou country. To combine fig preserves with pecan pie is a natural.
- ½ cup chopped fig preserves
- 1 cup chopped pecans
- ½ cup sugar
- 1 tbsp cornstarch
- 1 cup Karo syrup
- ¼ cup Louisiana cane syrup
- 1 tbsp pure vanilla extract
- 3 eggs, beaten
- pinch of cinnamon
- pinch of nutmeg
- 1 (9-inch) uncooked pie shell
Preheat oven to 325°F. In a large mixing bowl, combine sugar
and cornstarch. Add syrups, vanilla and eggs. Whisk thoroughly.
Add chopped pecans and fig preserves. Blend well into mixture. Season
with a pinch of cinnamon and nutmeg. Pour ingredients into pie shell
and bake 45 minutes on center rack of oven.