Cajun Fig and Pecan Pie

From The Evolution of Cajun and Creole Cuisine by John Folse. Haven't tried this one yet but sounds good. Let me know how it turns out.

• Ready In: 1 hr
• Serves: 8
• Yields: 1 pie

Ingredients

• 1⁄2 cup sugar
• 1  tablespoon cornstarch
• 1  cup  Karo syrup
• 1⁄4 cup  louisiana  cane syrup
• 1  tablespoon vanilla
• 3  eggs, beaten
• 1  cup  chopped pecans
• 1⁄2 cup  fig preserves (figs chopped if whole)
• 1  pinch cinnamon
• 1  pinch nutmeg
• 9  inches  pie shells, uncooked

Directions

1. Preheat oven to 425 degrees.
2. In large bowl combine sugar and corn starch. Add syrups, vanilla, eggs. Use wire whisk and blend thoroughly.
3. Add nuts and preserves stirring into mixture. Season with cinnamon and nutmeg.
4. Pour into pie shell and bake on center rack for 10 minutes. Reduce temperature to 375 degrees and bake for 35 minutes. Remove and allow to cool.