16 Stewed California dried figs 1 ts Vanilla
3 c Milk 1/2 c Slivered toasted almonds
1 Envelope unflavored gelatin 1/2 c Toasted whole almonds
1/2 c Sugar 1 9-inch baked pie shell
2 ts Instant coffee 1 c Heavy cream; whipped,
1 ts Cinnamon -sweetened, vanilla-flavored
1 pk Chocolate pudding
Drain stewed figs thoroughly. Set aside several figs to garnish pie
top. Cut up remaining figs into small bits, discarding stems. In 1/2
cup of the milk, dissolve the gelatin. Place remaining milk in
saucepan with coffee, sugar, cinnamon and package of chocolate
pudding. Stir over low heat until pudding thickens and bubbles up.
Stir in the gelatin. Cool. Then add vanilla and toasted, slivered
almonds. Pour into pie shell and chill. Top with sweetened,
vanilla-flavored whipped cream. Dry the whole figs carefully and use
with toasted whole almonds to garnish pie top.
Yields
1 pie