Green fig pie recipe: A delicious twist on traditional pie
Green fig pie is a Caribbean baked casserole made with boiled green bananas, a creamy cheese sauce, and a golden, cheesy topping. It’s a delicious way to turn green figs into a comforting side dish that’s a little different from the usual boiled provision.
I grew up with green fig pie being made in Tobago, although I have to admit, I’ve never been the biggest fan of green bananas on their own. LOL. But mix them with a seasoned cheese sauce, top everything with more cheese, and bake until golden? Now we’re talking!
For this pie, I roughly mash the boiled green figs, leaving some chunks for texture, before mixing them with the cheese sauce. If you’ve already tried my green fig salad or green fig souse, here’s another way to enjoy them.
Why you would like this green fig pie
- Creamy and cheesy: The seasoned cheese sauce coats the mashed green figs, while the cheese and optional breadcrumbs on top bake into a golden crust.
- A different way to enjoy green bananas: If you’re tired of serving green figs boiled, this is a great way to switch things up.
- Easy to customize: Add sweet peppers, corn, or green peas to make the pie your own.
- Great as a side dish: Serve it alongside stewed chicken, oxtail, or your favorite Caribbean main dish.
How to make green fig pie
Ingredients needed
Here are the main ingredients you’ll need to make this green fig pie.
- Green figs (green bananas): Choose firm, unripe green bananas without any yellowing. These are different from green plantains.
- Cheddar cheese: I prefer sharp cheddar for its flavor. You’ll use some in the cheese sauce and more on top of the pie.
- Evaporated milk: This is what I use to make the creamy cheese sauce, but whole milk can also work.
- Chicken or vegetable broth: Adds flavor and helps give the cheese sauce the right consistency.
- Butter and flour: These form the roux that thickens the cheese sauce.
- Pimento peppers and garlic: Add flavor to the sauce. Pimento peppers are mild seasoning peppers commonly used in Trinidad and Tobago.
- Breadcrumbs: Optional, but they add a little crunch to the cheesy topping.
Optional Additions: You can also add sweet peppers, corn, or green peas to the pie.
Check the recipe card below for the full ingredients list and the amounts needed to make this Caribbean dish.
Instructions
Creating green fig pie is straightforward with these easy-to-follow steps:
- Boil the green figs. Wash the green figs, trim the ends, and score the skins lengthwise. Add them to a large pot of boiling water with a little salt and oil. Cook until fork-tender, then drain and let cool enough to handle.
- Prepare the cheese sauce. Melt the butter in a saucepan over medium heat and whisk in the flour. Gradually add the evaporated milk, followed by the broth, whisking to keep the sauce smooth. Stir in the cheese, minced garlic, pimento peppers, salt, and black pepper. Simmer over medium-low heat until thickened.
- Mash and combine. Peel the boiled green figs and cut them into smaller pieces. Roughly mash them with a fork or potato masher, leaving some chunks for texture. Add the cheese sauce and mix until everything is well combined.
- Assemble and bake. Transfer the mixture to a greased baking dish. Sprinkle the remaining shredded cheese and optional breadcrumbs over the top. Bake at 350°F for approximately 25–30 minutes, until golden brown. Let the pie rest for 10–15 minutes before slicing.
Serving and storage
Green fig pie is best served warm as a side dish. It pairs well with Caribbean stewed meats and other savory dishes.
- Stewed meats: Serve alongside Trinidad stewed chicken, turkey, or stewed oxtail.
- Peas and lentils: Pair it with stewed lentils or stewed pigeon peas.
- Fresh salad: Add a simple green salad to balance out the rich, cheesy pie.
Allow the green fig pie to cool slightly, then refrigerate it in an airtight container within 2 hours of baking. It will keep in the refrigerator for 3–4 days.
For longer storage, wrap individual portions tightly and freeze for up to 2 months for best quality.
To reheat, thaw frozen portions overnight in the refrigerator. Warm in the oven at 350°F, covered with foil to prevent drying out, or reheat individual portions in the microwave until heated through.
More oven-baked casseroles
Frequently Asked Questions
Green plantains have a different texture and starchiness from green bananas. While you could experiment with them, I recommend using green bananas for this recipe.
No. I boil the green figs with their skins on after trimming the ends and scoring the skin lengthwise. Once they’re tender and cool enough to handle, the skins are easier to remove.
The cheese sauce may have been too thin before you mixed it with the mashed green figs. Allow the sauce to thicken while simmering, and let the baked pie rest for 10–15 minutes before cutting so it can firm up.
Recipe
Green Fig Pie
Ingredients
Method
- Preheat the oven to 350°F.
- Bring a large pot of water to a boil. Add some salt and oil.
- Wash the green figs, trim off both ends, and score the skin lengthwise.
- Add the green figs to the boiling water and cook until fork-tender.
- While the figs are boiling, melt the butter in a deep saucepan over medium heat. Gradually whisk in the flour and cook for 1–2 minutes, stirring continuously.
- Slowly add the milk, a little at a time, whisking to prevent lumps. Pour in the broth and continue stirring until combined.
- Add the shredded cheese and stir until melted.
- Stir in the minced garlic, pimento peppers, salt, and black pepper.
- Simmer over medium-low heat, stirring occasionally, until the sauce thickens. Remove from the heat.
- Once the green figs are tender, drain and allow them to cool enough to handle. Peel and cut them into smaller pieces.
- Transfer the green figs to a large bowl and roughly mash them with a fork or potato masher, leaving some small chunks for texture.
- Pour the cheese sauce over the mashed green figs and mix until well combined. Taste and adjust the salt and black pepper as needed.
- Transfer the mixture to a greased baking dish and spread evenly.
- Sprinkle the remaining shredded cheese over the top, followed by the breadcrumbs, if using.
- Bake for approximately 25–30 minutes, until the topping is melted and golden brown.
- Remove from the oven and let the pie rest for 10–15 minutes before cutting and serving.
Nutrition
Notes
- Use firm, unripe green bananas, not green plantains.
- Don’t mash the green figs completely smooth. Leaving some small chunks gives the pie texture.
- Breadcrumbs are optional but add a little crunch to the cheesy topping.
- The cheese sauce should be thick enough to coat the mashed green figs without being dry.
Recipe Printed From ThisBagoGirl.com
