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Title: Mile-High Fig Pie (Alternate For Cranberry-Fluff Pie)
Categories: Pies, Desserts, Fruits, Citrus, Dairy
Yield: 6 Servings
1 Baked 9" pie shell
1 c Dried figs
3 lg Egg yolks
1/2 c Dairy sour cream
1/4 c Lemon juice
pn Salt
1/2 c Granulated sugar
1/2 c Coarsely chopped walnuts
1 ts Vanilla extract
1 tb Grated lemon rind
3 lg Egg whites
1/4 ts Salt
6 tb Granulated sugar
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, stiff.
Start heating oven to 350ºF/175ºC.
Into fig mixture, stir nuts, vanilla, lemon rind; pour
into pie shell. Beat egg whites with 1/4 tsp. salt till
frothy; add 6 tbsp. sugar, a little at a time, beating
well after each addition. Continue beating till stiff
peaks are formed; heap on pie; spread right onto edge of
crust.
Bake 12 to 15 min; cool.
Recipe from:
http://www.recipesource.com
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