Directions:
- Line a 9-in. pie plate with pastry; trim and flute edges. Line pastry with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Reduce heat to 300°.
- In a small saucepan, combine figs and water. Cook and stir over low heat until water is absorbed. Remove from the heat; stir in marmalade. In a large bowl, combine brown sugar and cornstarch. Add the corn syrup, eggs, butter, vanilla and fig mixture; stir in nuts. Pour into crust.
- Bake at 300° for 1 to 1-1/4 hours or until set. Cover edges with foil during the last 30 minutes to prevent overbrowning if necessary. Cool on a wire rack.
- In a small bowl, beat cream until it begins to thicken. Add sugar and marmalade; beat until soft peaks form. Serve with pie. Refrigerate leftovers.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 674.84 Kcal (2825 kJ) | ||
| Calories from fat | 323.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.91g | 55% | |
|---|---|---|---|
| Cholesterol | 104.83mg | 35% | |
| Sodium | 309.92mg | 13% | |
| Potassium | 100.75mg | 2% | |
| Total Carbs | 85.63g | 29% | |
| Sugars | 66.72g | 267% | |
| Dietary Fiber | 4.36g | 17% | |
| Protein | 8g | 16% | |
| Vitamin C | 0.7mg | 1% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 2.9mg | 16% | |
| Calcium | 105.5mg | 11% | |
| Amount Per 100 g | |||
| Calories | 330.36 Kcal (1383 kJ) | ||
| Calories from fat | 158.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.58g | 55% | |
|---|---|---|---|
| Cholesterol | 51.32mg | 35% | |
| Sodium | 151.72mg | 13% | |
| Potassium | 49.32mg | 2% | |
| Total Carbs | 41.92g | 29% | |
| Sugars | 32.66g | 267% | |
| Dietary Fiber | 2.14g | 17% | |
| Protein | 3.92g | 16% | |
| Vitamin C | 0.3mg | 1% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1.4mg | 16% | |
| Calcium | 51.6mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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