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Ingredients

* Pastry for single-crust pie (9 inches)
* 1/2 cup chopped dried Calimyrna figs
* 3 tablespoons water
* 2 tablespoons orange marmalade
* 3/4 cup packed brown sugar
* 1 tablespoon cornstarch
* 3 eggs
* 1 cup corn syrup
* 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

* 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.
* 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, whisk brown sugar and cornstarch. Add the eggs, corn syrup, butter, vanilla and fig mixture; stir in nuts. Pour into pastry.
* Bake at 325° for 55-60 minutes or until set. Cover edges with foil during the last 30 minutes to prevent overbrowning if necessary. Cool on a wire rack.
* In a small bowl, beat cream until it begins to thicken. Add sugar and marmalade; beat until stiff peaks form. Serve with pie. Refrigerate leftovers. Yield: 8 servings.

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