Valley Fig Growers

California Fig & Bourbon Pecan Pie

Makes 1 (9-inch) pie, 8 servings

Ingredients

1 refrigerated pie crust, softened as box directs

1 cup stemmed, chopped Blue Ribbon Orchard Choice or Sun-Maid California Figs

1 cup packed light brown sugar

3 tablespoons unsalted butter

2 tablespoons bourbon

3 large eggs 

1/2 teaspoon salt

3/4 cup light corn syrup

1 1/2 teaspoons finely grated orange zest

1 1/2 cups chopped pecans, toasted

Sweetened whipped cream, to serve

Directions

  1. Adjust oven rack to middle position. Preheat oven to 375°. Coat a 9-inch glass pie plate with vegetable oil spray. Fit pie crust into plate; flute edge. Chill until ready to bake.
  2. In medium saucepan, combine figs, brown sugar, butter and bourbon. Stir over medium heat until butter and sugar melt.  Remove from heat. In medium bowl, whisk eggs and salt until well blended.  Whisk in corn syrup and orange zest. Stir in fig mixture; mix well. Sprinkle nuts evenly over bottom of crust. Gently pour fig mixture over nuts in crust.   
  3. Bake for 35 to 45 minutes or until center is just set, shielding crust with foil after 30 minutes. Cool. Chill until serving time. Pie can be made up to 1 day ahead and refrigerated. (Reheat in 300° oven for 10 to 15 minutes.) Served with whipped cream.   

*Variation: Substitute1teaspoon vanilla extract and 1 tablespoon plus 2 teaspoons water for the bourbon.

Nutrition Information

amount per serving

  • Calories 571
  • % Calories from Fat 42%
  • Fat 27
  • Cholesterol 84
  • Protein 6
  • Carbohydrates 78
  • Fiber 5
  • Iron 2
  • Sodium 365
  • Calcium 80
  • Potassium 279