1 c. dried figs
3/4 c. brown sugar
3 tbsp. butter
1 1/4 c. evaporated milk, diluted with 1 c. water
4 tbsp. cornstarch
2 tsp. vanilla
Few grains salt
2 eggs, separated
4 tbsp. sugar
1 baked pie shell

Remove stems and grind figs in food chopper. Melt butter and brown sugar together over low heat; add 2 cups of milk, and scald until sugar is dissolved. Add cornstarch, mixed with remaining milk, and cook over hot water while stirring, until thickened. Pour small amount of hot mixture into beaten egg yolks, then add yolks to the rest of the mixture. Add chopped fruit, vanilla and salt. Cool. Turn into baked pie shell and top with meringue, made from egg whites. Brown in slow oven (350 degrees) about 20 minutes.