Ingredients
- 16 stewed california figs (dried)
- 9 pie shell (baked)
- 1 gelatin (envelope unflavored)
- 700 ml milk
- 240 ml cream (heavy)
- 100 gr sugar
- 60 gr slivered almonds (toasted)
- 60 gr almonds (toasted whole)
- 10 gr instant coffee
- 4 gr vanilla
- 3 gr cinnamon
- 1 package chocolate pudding
-sweetened, vanilla-flavored Drain stewed figs thoroughly. Set aside several figs to garnish pie top. Cut up remaining figs into small bits, discarding stems. In half 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.
