---------- Recipe via Meal-Master (tm) v8.02
  
       Title: MILE-HIGH FIG PIE (ALTERNATE FOR CRANBERRY-FLUFF PIE)
  Categories: Pies
       Yield: 1 servings
  
       1    Baked 8″ pie shell
       1 c  Dried figs
       3    Egg yolks
     1/2 c  Commercial sour cream
     1/4 c  Lemon juice
            -Pinch salt
     1/2 c  Granulated sugar
     1/2 c  Coarsely chopped walnuts
       1 ts Vanilla extract
       1 tb Grated lemon rind
       3    Egg whites
     1/4 ts Salt
       6 tb Granulated sugar
            -
  
   EARLY IN DAY: Pour boiling water over figs; let stand 5 min.; drain. With
   scissors. snip off stems; then coarsely snip up figs. In saucepan, beat egg
   yolks slightly; stir in figs, sour cream, lemon juice, salt. and 1/2 cup
   sugar. Bring to boil over low heat. stirring; then boil, stirring, 3 min.
   Refrigerate until cool, stiff. Start heating oven to 350ø F. Into fig
   mixture, stir nuts, vanilla, lemon rind; pour into pie shell. Beat egg
   whites
   with 1/4 teasp. salt till frothy; add 6 tablesp. sugar, a little at a time,
   beating well after each addition. Continue beating till stiff peaks are
   formed; heap on pie; spread right onto edge of crust. Bake 12 to 15 min.;
   cool.
  
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