Fig and Walnut Pie

• 12 cup unsalted butter
• 14 cup firmly packed light brown sugar
• 6 tablespoons light corn syrup
• 1 12 cups dried figs, stemmed and quartered
• 1 12 cups walnuts, coarsely chopped
• 14 cup heavy cream
• 12 teaspoon ground cinnamon
• 1 (9 inch) prepared graham cracker crusts

1. Combine the butter, brown sugar, and corn syrup in a saucepan; bring to a boil, stirring frequently.
2. Boil for 1 minute.
3. Stir in the figs, walnuts, heavy cream, and cinnamon; bring back to a boil.
4. Lower the heat to medium and simmer mixture for 5 minutes, stirring occasionally.
5. Transfer the filling into the prepared pie crust; let the filling cool to room temperature.
6. Cover the pie with plastic wrap and refrigerate until the filling is completely set (at least 3 hours and up to 3 days).

unsalted butter, brown sugar, light corn syrup, dried figs, walnuts, heavy cream, ground cinnamon, graham cracker crusts

Taken from www.food.com/recipe/fig-and-walnut-pie-134522 (may not work)