Pecan-Fig Pie With Brandied Whipped Cream Recipe

Name: Pecan-Fig Pie With Brandied Whipped Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¾ cup finely chopped stemmed dried calimyrna fig (about 5 ounces); 2 tablespoons brandy; 2 tablespoons water; 1 cup packed golden brown sugar; 1 cup light corn syrup; 3 large eggs; ¼ cup unsalted butter, melted, cooled; 1 ½ teaspoons vanilla extract; ¼ teaspoon salt; 2 cups pecan halves, toasted; cream; 1 cup chilled whipping cream; 2 tablespoons sugar; 1 tablespoon brandy

Servings: persons

¾ cup finely chopped stemmed dried calimyrna fig (about 5 ounces)
2 tablespoons brandy
2 tablespoons water
1 cup packed golden brown sugar
1 cup light corn syrup
3 large eggs
¼ cup unsalted butter, melted, cooled
1 ½ teaspoons vanilla extract
¼ teaspoon salt
2 cups pecan halves, toasted
cream
1 cup chilled whipping cream
2 tablespoons sugar
1 tablespoon brandy

1
For filling:.
2
Stir figs, brandy, and water in heavy small saucepan over low heat until liquid is absorbed, about 5 minutes; cool.
3
Mix brown sugar, corn syrup, and next 4 ingredients in medium bowl.
4
Stir in pecans, then fig mixture.
5
Preheat oven to 375F Roll out dough on lightly floured surface to 13-inch round.
6
Transfer to 9-inch-diameter deep-dish glass pie dish.
7
Fold edge of dough over, forming double edge, and crimp decoratively, pressing to top edge of dish.
8
Pierce all over with fork.
9
Freeze crust 15 minutes.
10
Line crust with foil; fill with dried beans or pie weights.
11
Bake until sides are set, about 12 minutes.
12
Remove foil and beans.
13
Bake until crust is pale golden, pressing with back of fork if crust bubbles, about 10 minutes.
14
Reduce oven temperature to 325F
15
Spoon filling into warm crust.
16
Bake until filling is puffed at edges and set in center, about 40 minutes.
17
Let stand until cool, at least 1 hour.
18
(Can be prepared 1 day ahead.
19
Cover and chill.)
20
For cream:.
21
Beat cream, sugar, and brandy in medium bowl.
22
Whisk until peaks form.
23
(Can be made 4 hours ahead.
24
Cover; chill.)
25
Serve pie with cream.

1538

kcal

Calories

127

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: ¾ cup finely chopped stemmed dried calimyrna fig (about 5 ounces), 2 tablespoons brandy, 2 tablespoons water, 1 cup packed golden brown sugar, and more.

Yes, Pecan-Fig Pie With Brandied Whipped Cream falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pecan-Fig Pie With Brandied Whipped Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions