Mile High Fig Pie
|8 inch baked pie shell||1|
|Dried figs||1 Cup (16 tbs)|
|Sour cream||1⁄2 Cup (8 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Coarsely chopped walnuts||1⁄2 Cup (8 tbs)|
|Vanilla extract||1 Teaspoon|
|Grated lemon rind||1 Tablespoon|
|Egg white meringue||1 , made out of 3 eggs|
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 and stiff.
Start heating oven to 350°F.
Into fig mixture, stir nuts, vanilla, lemon rind; pour into pie shell.
Top with meringue.
Bake 12 to 15 min.; cool away from drafts.