Pecan-Fig Pie with Brandied Whipped Cream

Ingredients

• 1 tablespoon brandy 
• 1 cup plus light
• 3 large eggs 
• 5 ounces calimyrna figs dried stemmed finely chopped
• 1 cup brown sugar packed ()
• 2 cups pecan halves toasted
• 8 servings flaky pie crust dough 
• 0.3 teaspoon salt 
• 2 tablespoons sugar 
• 0.3 cup butter unsalted cooled melted ()
• 1.5 teaspoons vanilla extract 
• 2 tablespoons water 
• 1 cup whipping cream chilled

Equipment

• bowl
• sauce pan
• oven
• whisk
• aluminum foil
• pie form

Directions

1. Stir figs, brandy, and water in heavy small saucepan over low heat until liquid is absorbed, about 5 minutes; cool.
2. Mix brown sugar, corn syrup, and next 4 ingredients in medium bowl. Stir in pecans, then fig mixture.
3. Preheat oven to 375°F.
4. Roll out dough on lightly floured surface to 13-inch round.
5. Transfer to 9-inch-diameter deep-dish glass pie dish. Fold edge of dough over, forming double edge, and crimp decoratively, pressing to top edge of dish. Pierce all over with fork. Freeze crust 15 minutes.
6. Line crust with foil; fill with dried beans or pie weights.
7. Bake until sides are set, about 12 minutes.
8. Remove foil and beans.
9. Bake until crust is pale golden, pressing with back of fork if crust bubbles, about 10 minutes. Reduce oven temperature to 325°F.
10. Spoon filling into warm crust.
11. Bake until filling is puffed at edges and set in center, about 40 minutes.
12. Let stand until cool, at least 1 hour. (Can be prepared 1 day ahead. Cover and chill.)
13. Beat cream, sugar, and brandy in medium bowl.
14. Whisk until peaks form. (Can be made 4 hours ahead. Cover; chill.)
15. Serve pie with cream.