FIG AND PECAN PIE

Prep Time: 1 Hour
Yields: 6–8 Servings
 
Comment:
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.
Ingredients:
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
 
Method:
Preheat oven to 325°F. In a large mixing bowl, combine sugar and cornstarch. Add syrups, vanilla and eggs. Whisk thoroughly until well blended and slightly frothy. Add chopped pecans and fig preserves, blending well into mixture. Add cinnamon and nutmeg. Pour ingredients into pie shell and bake 45 minutes on center rack of oven.