Ingredients
Pastry for single-crust pie (9 inches)1/2 cup chopped dried figs3 tablespoons water2 tablespoons orange marmalade3/4 cup packed brown sugar1 tablespoon cornstarch1 cup corn syrup3 eggs6 tablespoons butter, melted2 teaspoons vanilla extract1-1/2 cups deluxe mixed nutsTOPPING:1 cup heavy whipping cream2 tablespoons sugar1 tablespoon orange marmalade
Preparation
Line a 9-in. pie plate with pastry; trim and flute edges. Line pastry with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Reduce heat to 300°.
In a small saucepan, combine figs and water. Cook and stir over low heat until water is absorbed. Remove from the heat; stir in marmalade. In a large bowl, combine brown sugar and cornstarch. Add the corn syrup, eggs, butter, vanilla and fig mixture; stir in nuts. Pour into crust.
Bake at 300° for 1 to 1-1/4 hours or until set. Cover edges with foil during the last 30 minutes to prevent overbrowning if necessary. Cool on a wire rack.
In a small bowl, beat cream until it begins to thicken. Add sugar and marmalade; beat until soft peaks form. Serve with pie. Refrigerate leftovers.
