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Add a photoServings: 1
Ingredients
- 1 x baked 8" pie shell
- 1 x tablesp grated lemon rind
- 1 c. dry figs
- 3 x egg whites
- 3 x egg yolks
- 1/4 x tea p salt
- 1/2 c. commercial lowfat sour cream
- 6 x tablesp granulated sugar
- 1/4 c. lemon juice
- 1 pch salt
- 1/2 c. granulated sugar
- 1/2 c. coarsely minced walnuts
- 1 tsp vanilla extract
Directions
- Early in day: Pour boiling water over figs; let stand 5 minutes.; drain.
- With scissors. snip off stems; then coarsely snip up figs. In saucepan, beat egg yolks slightly; stir in figs, lowfat sour cream, lemon juice, salt. and 1/2 c. sugar. Bring to boil over low heat. stirring; then boil, stirring, 3 minutes. Chill till cold, stiff. Start heating oven to 350 F. Into fig mix, stir nuts, vanilla, lemon rind; pour into pie shell. Beat egg whites with 1/4 teasp. salt until frothy; add in 6 tablesp.
- sugar, a little at a time, beating well after each addition. Continue beating until stiff peaks are formed; heap on pie; spread right onto edge of crust. Bake 12 to 15 minutes.; cold. Converted by MMCONV vers. 1.40
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 541g | |
| Calories 982 | |
| Calories from Fat 349 | 36% |
| Total Fat 40.56g | 51% |
| Saturated Fat 14.99g | 60% |
| Trans Fat 0.0g | |
| Cholesterol 60mg | 20% |
| Sodium 251mg | 10% |
| Potassium 906mg | 26% |
| Total Carbs 157.62g | 42% |
| Dietary Fiber 8.8g | 29% |
| Sugars 144.7g | 96% |
| Protein 8.38g | 13% |
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