Fig And Pecan Pie

Course : Cajun
Serves: 1
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1/2 cup chopped fig preserves
1 tablespoon vanilla
1 cup chopped pecans
3 large eggs -- beaten
1/2 cup sugar
1 dash cinnamon
1 tablespoon corn starch
1 dash nutmeg
1 cup karo syrup
1 crust uncooked pie shell 9 inch
1/4 cup Louisiana cane syrup

Preparation / Directions:

Preheat oven to 325F. In a large mixing bowl, combine sugar and corn starch. Add syrups vanilla, and eggs. Using a wire whisk, blend thoroughly. Add chopped pecans and fig preserves and blend well into the mixture. Season with a pinch of cinnamon and nutmeg. Pour ingredients into pie shell and bake on the center rack of oven for forty-five minutes. SERVES: 6-8 Source: Chef John Folse

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