Fig meringue pie

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    Fig meringue pie

    Fig meringue pie

    (2)
    12hr10min


    4 people made this

    About this recipe: Stewed figs are thickened with sugar and eggs, then spooned onto a pastry case and topped with meringue. The figs need to be soaked overnight, so plan ahead!

    Ingredients
    Serves: 8 

    • 350g (12 oz) dried figs, quartered
    • 2 eggs, beaten
    • 2 tablespoons caster sugar
    • 1/4 teaspoon salt
    • 3 egg whites
    • 4 tablespoons caster sugar
    • 1 (9 inch) pastry case, baked

    Method
    Prep:12hr  ›  Cook:10min  ›  Ready in:12hr10min 

    1. Put quartered figs into a bowl and pour in enough water to cover them completely. Cover bowl and soak for 12 hours.
    2. After 12 hours, pour figs and soaking water into a medium saucepan. Simmer over low heat for 2 1/2 hours, adding more water as necessary to prevent figs from becoming dry.
    3. Preheat oven to 180 C / Gas mark 4.
    4. To make fig filling: In a small bowl combine 2 beaten eggs, 2 tablespoons sugar and salt. Blend together then pour mixture into stewed figs, whisking vigorously to prevent eggs from clumping. Cook over low heat, stirring constantly, until mixture thickens. Pour fig filling into baked pastry case.
    5. To make meringue: In a medium mixing bowl beat 3 egg whites until foamy. Continue to beat while adding remaining sugar one tablespoon at a time, until whites form stiff peaks. Spread over fig filling.
    6. Place in preheated oven and bake 10 to 12 minutes, until meringue is browned.

    Watch how!

    Watch our How to make meringues video for a foolproof, step-by-step guide to making perfect meringues!

    See all 12 recipes

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    Reviews & ratings
    Average global rating:
    (2)

    Reviews in English (2)

    by
    20

    If you like figs, have a lot of figs, then this is a great recipe. Having an over-burdened fig tree, I used fresh figs instead of dried. Substitute in 1.5kg of fresh figs. The big danger is the filling can be too liquid. Stew them with only just enough water to keep the bottom of the pot from burning. Just a TINY bit! And you still may need to drain out some water after stewing. I increased the sugar in the fig filling to about a 1/2 cup, also, which turned out to be a good idea. I took my pie along to a party and it was very well received. I'll definitely give it another go.  -  18 Mar 2012  (Review from Allrecipes US | Canada)

    by
    16

    The quality of this recipe depends on the quality of figs used. I used dried turkish figs and it ended up tasting like a prune pie. It may be better if made with fresh figs.  -  08 Apr 2009  (Review from Allrecipes US | Canada)

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