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Meeting Street Fresh Fig Pie

Yield one 9-inch pie


  • 2 eggs, separated
  • 1/4 cup plus 2 tablespoons sugar, divided
  • 1/8 teaspoon salt
  • 1/4 cup milk, scalded
  • 3 envelopes unflavored gelatin
  • 1/2 cup boiling water
  • 1 tablespoon grated orange rind
  • 2 tablespoons Triple Sec
  • 1/2 cup whipping cream, whipped
  • 2 cups ripe figs, peeled and diced
  • 1 (9-inch) graham cracker piecrust

How to Make It

  1. Combine egg yolks, 1/4 cup sugar, and salt in a heavy saucepan; mix well. Gradually add scalded milk; cook over low heat 10 minutes or until thickened, stirring constantly. Soften gelatin in boiling water; add to custard mixture, stirring well. Stir in orange rind and Triple Sec. Set mixture aside to cool.

  2. Beat egg whites (at room temperature) until foamy. Gradually add remaining sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold egg whites, whipped cream, and figs into custard mixture. Pour filling into graham cracker piecrust. Chill 2 hours or until set.

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