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Makes 1 pie (about 10 servings) and
up to 3 or 4 cupcakes
1 refrigerated pie crust
1 package (19- to 21-oz.) fudge brownie mix
1/2 cup vegetable oil
2 large eggs
1/4 cup water
1 cup chopped Blue Ribbon Orchard Choice or Sun-Maid
Calimyrna or Mission Figs, stems removed
1/2 cup chopped, toasted walnuts, pecans or other nuts (optional)
1 cup semisweet chocolate chips
White decorating icing, fit with writing tip
Preheat oven to 350ºF. Unfold crust
and press into 9-inch pie plate. Fold excess crust under and
press together to form edge. In bowl, stir brownie mix, oil,
eggs and water until well blended. Stir in figs and nuts.
Spoon 3 cups batter into crust. Spoon any remaining batter
into greased or paper-lined muffin pan cups. Bake muffins
20 to 25 minutes; bake pie 45 to 50 minutes, until pick inserted
in center comes out almost clean (cover edge of crust with
foil after 20 minutes). Cool on rack.
For topping, place chocolate chips in glass measuring cup;
heat in microwave oven on high (100%) power 1 minute. Stir.
Repeat heating and stirring at 20 second intervals until melted.
Spread over pie and cupcakes. Cool. With decorator icing write
“I Love You” or other message on pie.
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"I
Love You" Brownie-Fig Pie