Preheat over to 350.
Unroll crust onto pie plate and center. With fingertips press down and form edge of crust all around pie plate. With a fork, pierce the crust as much as possible on the bottom and sides.
In small pan, melt coconut oil. Remove from heat.
Add coconut oil and sugar to your favorite vintage bowl then blend well with spoon.
Crack open eggs and add to bowl. Stir well. Combine the corn meal, vinegar and cream with mixture.
Layer figs on bottom of crust
Pour mixture over figs. Figs will move. With a fork spread figs around as needed. I use an aluminum crust saver while baking. Cover crust with foil if you don’t have one. Bake for 25-30 minutes or crust is golden brown.
Allow to set aside for 5-10 minutes prior to cutting.
Lagniappe: Serve with a dollop of whipped cream or a lovely scoop of Vanilla Ice Cream