EARLY IN DAY: Pour boiling water over figs; let stand 5 min.; drain. With scissors. snip off stems; then coarsely snip up figs. In saucepan, beat egg yolks slightly; stir in figs, sour cream, lemon juice, salt. and 1/2 cup sugar. Bring to boil over low heat. stirring; then boil, stirring, 3 min. Refrigerate until cool, stiff. Start heating oven to 350? F. Into fig mixture, stir nuts, vanilla, lemon rind; pour into pie shell. Beat egg whites with 1/4 teasp. salt till frothy; add 6 tablesp. sugar, a little at a time, beating well after each addition. Continue beating till stiff peaks are formed; heap on pie; spread right onto edge of crust. Bake 12 to 15 min.; cool.
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|Serving Size: 1 Serving (1596g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1471 (47%)|
|Amt Per Serving||% DV|
|Total Fat 163.4g||218 %|
|Saturated Fat 51.1g||255 %|
|Monounsaturated Fat 62.1g|
|Polyunsanturated Fat 40.2g|
|Cholesterol 5073.9mg||1561 %|
|Sodium 1279.4mg||44 %|
|Potassium 3187.5mg||84 %|
|Total Carbohydrate 273.4g||80 %|
|Dietary Fiber 21g||84 %|
|Sugars, other 252.3g|
|Protein 158.1g||226 %|
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Calories per serving: 3098
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