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Fig Pie Recipe

IMG_5678This is a recipe in progress, but one I should share now before the fresh fig season ends. It started with some inexpensive, super ripe Brown Turkey, Black Mission and green figs from the market. It figured in a container of mascarpone cheese, some honey and a pre made whole-wheat crust. It ended with sighs of contentment and second pieces for all after dinner.

There was some talk of reducing the amount of egg in the custard or waiting longer for it to set. But when that warm pie met a scoop of vanilla ice cream we were all entranced.

Alas, we didn’t measure, or time, or even pay much attention to the temperature of the oven. I’m going to try and tinker to get the recipe down pat. But for the time being, here’s what I think my wife and I did:



  • 1 whole wheat crust
  • 2 quarts fresh figs (and variety) halved or quartered
  • 1 container (8 ounces) mascarpone cheese
  • 1/4 cup sugar
  • 1/4 cup honey
  • 2 large eggs
  • 1 teaspoon vanilla


Preheat the oven to 325 degrees. Combine the cheese with the sugar and honey. Beat in the eggs until smooth. Add the vanilla.

Wash and prep the figs and place in the crust. Pour the custard atop and bake for about 45 minutes, until a knife inserted in the center comes out clean. Let cool, but not all the way. Serve with vanilla ice cream.

- by John Kessler for the Food & More blog

13 comments Add your comment


August 28th, 2012
11:41 am

JK are you reliving your HS Home Ec. Class? What does your learning to bake have to do with anything in anyone else’s life?

Do they pay you for this droll?


August 28th, 2012
12:05 pm

Looks great! I can’t wait to try this. LeRoi: Why do you read a “Food and More” blog if you object to the food part? Someone’s a little cranky today.


August 28th, 2012
12:15 pm

LeRoi ees ess-halls.


August 28th, 2012
12:40 pm

Figs and custard, how bad could it be? Yum!


August 28th, 2012
1:28 pm

Our trees usually have an abundance of figs. I have made fig cake and fig bread this month and just tried to replicate the fig squares that are a favorite in my Massachusetts home town. They are made with dried figs, and it seems impossible to get the same consistency with fresh ones. I cut up, mashed, and cooked the figs until they were almost like preserves, and cooked them some more. Added raw white honey from Canada and some bitters. Put them between crusts (homemade) in a square pan. Sprinkled crust with sugar. Baked at 400 degrees. Cut in squares. They were not at all like the fig squares from home but were delicious and the kids who were here at the time loved them.


August 28th, 2012
1:33 pm

With that much marscapone and honey, I don’t care what you put on top.


August 28th, 2012
3:23 pm

Good job. Thanks.


August 28th, 2012
6:13 pm

Lighten up, LeRoi. We can’t FIG-ure out why you’re such a cranky pants. :)


August 28th, 2012
7:47 pm

LeRoi is a charter member of the Cob-Up-The-Keester Club. And since this is the Food and More blog, we just can’t help but feed the troll. ;-)

Totally agree with you, kar.


August 29th, 2012
7:06 am

I eat figs a lot. I would think that pie would be a tad too sweet. I make a great fig jam using fresh figs and orange in the microwave.


August 29th, 2012
9:10 am

I was never able to eat fig newtons without that “laxative effect.”

This pie sounds delicious, but would it cause the same problem?

John Kessler

August 29th, 2012
12:43 pm

Mary: Ummmmmm, not that I know of….
Tom: It wasn’t terribly sweet, and the proportions were eyeballed: a couple of big spoonfuls of sugar and a squeeze of honey. We just did it to taste…would love to hear your jam recipe…


August 30th, 2012
5:26 pm

I wish I could claim the recipe as my own but here is the link.
The only thing I do different is to use a sour orange, which is not always easy to find. It gives a nice balance to the sweetness of the figs.