Fig Pie

Fig Pie

Made  times

"This is a rich pie bursting with stewed dried figs and topped with fluffy meringue. The figs need to be soaked overnight, so plan ahead!"
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


1 d 3 h 7 m servings 250 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 250 kcal
  • 12%
  • Fat:
  • 6.9 g
  • 11%
  • Carbs:
  • 45.2g
  • 15%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 46 mg
  • 16%
  • Sodium:
  • 218 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Put quartered figs into a bowl and pour in enough water to cover them completely. Cover bowl and place in refrigerator to soak for 12 hours.
  2. After 12 hours, pour figs and soaking water into a medium saucepan. Simmer over low heat for 2 1/2 hours, adding more water as necessary to prevent figs from becoming dry.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. To Make Fig Filling: In a small bowl, combine 2 beaten eggs, 2 tablespoons sugar, and salt. Blend together. Gradually pour hot fig mixture into beaten eggs, whisking constantly. Return filling mixture to saucepan. Cook over low heat, stirring constantly, until mixture thickens. Pour fig filling into baked pie shell.
  5. To Make Meringue: In a medium mixing bowl, beat 3 egg whites until foamy. Continue to beat while adding 1/4 cup sugar one tablespoon at a time, until whites form stiff peaks. Spread over fig filling, sealing completely to edge of crust.
  6. Place in preheated oven and bake 10 to 12 minutes, until meringue is browned.


Most helpful
Most positive
Least positive

If you like figs, have a lot of figs, then this is a great recipe. Having an over-burdened fig tree, I used fresh figs instead of dried. Substitute in 1.5kg of fresh figs. The big danger is t...

The quality of this recipe depends on the quality of figs used. I used dried turkish figs and it ended up tasting like a prune pie. It may be better if made with fresh figs.

Other stories that may interest you