American Pie Council

2016 Amateur Entry


Three Little Figs Pie

Three Little Figs Pie

Graham Cracker Crust
9 honey graham crackers
2 tbsp dark brown sugar
5 tbsp butter, cold and cubed
1/2 tsp salt
For the Graham Cracker Crust: Grind graham crackers in food processor until they resemble sand. Mix the crackers, sugar, butter, and salt in a large bowl. Knead together until nearly combined, and then press evenly into bottom and sides of a 9” pie dish. Bake at 325 degrees until golden brown, about 10-12 minutes, and allow to cool completely before adding fillings.

Fig Paste
8oz dried figs
1/2 cup water
orange zest
juice from one orange
salt and pepper to taste
For the Fig Paste: Remove stems and roughly chop the dried figs and place in a saucepan with the water, orange zest, orange juice, and salt/pepper. Simmer over medium-high heat until figs have softened. Set aside to cool, and in the meantime prepare the Honey Caramel Sauce. When mixture has cooled, place the figs and liquid into a food processor and mix thoroughly until smooth. Spread paste evenly over the bottom of the graham cracker crust.

Honey Caramel Sauce
3/4 cup heavy cream
1 ½ cups sugar
1/3 cup honey
4 tbsp unsalted butter
1/2 tsp salt
For the Honey Caramel Sauce: In a medium saucepan, combine the honey and sugar over medium heat, allowing the mixture to boil for about 5 minutes. Stir every so often to avoid burning, waiting until it turns to a deep golden color. Remove from heat and quickly continue to step 2. Whisk in butter, one tablespoon at a time. Add the salt, then the heavy cream, whisking until the mixture stops bubbling and becomes smooth. Set aside to cool.

Sugar Cream Custard
4 tbsp cornstarch
3/4 cup sugar
4 tbsp butter, melted
2 tbsp butter, room temp
2 ¼ cup heavy cream
1/2 tbsp vanilla
1 vanilla bean
For the Sugar Cream Custard: Whisk the cornstarch and sugar together in a medium saucepan until blended. Add the melted butter and heavy cream over medium heat, stirring constantly. When thickened, add the vanilla, vanilla bean seeds, and the 2 tbsp room temperature butter, and mix until just incorporated. Pour the custard into the crust, over the fig paste layer. Smooth even with the back of a spoon.

Finishing: Bake the pie at 325 degrees for about 15 minutes, and then remove from oven. Allow the pie to cool to remove to room temperature. Then finally, drizzle the Honey Caramel Sauce over the cooled pie and garnish with figs.