Mixed Nut 'n' Fig Pie

From Taste of Home A hint of orange flavor compliments the figs in this festive dessert. It's a lovely pie for Thanksgiving, Christmas or any occasion.—Barbara Estabrook, Rhinelander, Wisconsin

• Ready In: 1 hr 30 mins
• Serves: 8

Ingredients

•  pastry for single-crust pie (9 inches)
• 1⁄2 cup  chopped dried calimyrna fig
• 3  tablespoons water
• 2  tablespoons orange marmalade
• 3⁄4 cup  packed brown sugar
• 1  tablespoon cornstarch
• 1  cup corn syrup
• 3  eggs
• 6  tablespoons unsalted butter, melted
• 2  teaspoons vanilla extract
• 1 1⁄2 cups  deluxe  mixed nuts

• TOPPING

• 1  cup heavy whipping cream
• 2  tablespoons sugar
• 1  tablespoon orange marmalade

Directions

1. Line a 9-in. pie plate with pastry; trim and flute edges. Line pastry with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Reduce heat to 300°.
2. In a small saucepan, combine figs and water. Cook and stir over low heat until water is absorbed. Remove from the heat; stir in marmalade. In a large bowl, combine brown sugar and cornstarch. Add the corn syrup, eggs, butter, vanilla and fig mixture; stir in nuts. Pour into crust.
3. Bake at 300° for 1 to 1-1/4 hours or until set. Cover edges with foil during the last 30 minutes to prevent overbrowning if necessary. Cool on a wire rack.
4. In a small bowl, beat cream until it begins to thicken. Add sugar and marmalade; beat until soft peaks form. Serve with pie. Refrigerate leftovers.