For the crust:

1. On a lightly floured surface, roll graham cracker dough about ¼ inch or less, to fit a 9-inch round pie plate. The dough might not roll in one neat piece like regular dough does; don't worry, just do it in pieces and patch it in the mold. Refrigerate for 30 minutes.
2. Preheat oven to 350º about 15 minutes before baking.
3. Cover cold pie dough with a piece of aluminum foil, fill it with some kind of weight, I used lentils but you can use beans or ceramic marbles.
4. Bake for 15 or 20 minutes, carefully lift the aluminum foil with the weight, and bake for another 10 minutes or so, until the dough is dry and lightly colored. Let cool on wire rack. Keep the oven on.

For the walnut cream:

1. In a bowl with a sturdy hand mixer or an electric one, mix walnut paste with butter.
2. Add egg and egg yolk and then flour. Mix well but just to blend all ingredients completely.

For the assembly:

1. Wash, dry and cut figs in half.
2. Pur walnut cream evenly over pie dough, and arrange the half pieces of figs on top.Sprinkle with the sugar and bake for about 30 minutes, until figs are beginning to soften and walnut cream is puffy.
3. Let cool on wire rack, unmold onto serving plate and drizzle with honey before serving.