Pecan-Fig Pie with Brandied Whipped Cream

Name: Pecan-Fig Pie with Brandied Whipped Cream
Yield: 8 Servings
Ingredients: 3/4 cup finely chopped stemmed dried Calimyrna figs (about 5 ounces); 2 tablespoons brandy; 2 tablespoons water; 1 cup (packed) golden brown sugar; 1 cup light corn syrup; 3 large eggs; 1/4 cup (1/2 stick) unsalted butter, melted, cooled; 11/2 teaspoons vanilla extract; 1/4 teaspoon salt; 2 cups pecan halves, toasted; 1 cup chilled whipping cream; 2 tablespoons sugar; 1 tablespoon brandy

By Dede WilsonPhotographer Mark Thomas

October 31, 2001

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Recipe notes