16 Stewed California dried figs
3 c Milk
1 Envelope unflavored gelatin
1/2 c Sugar
2 ts Instant coffee
1 ts Cinnamon
1 pk Chocolate pudding
1 ts Vanilla
1/2 c Slivered toasted almonds
1/2 c Toasted whole almonds
1 9-inch baked pie shell
1 c Heavy cream; whipped,
-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 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