Ginger-caramel macadamia pie

8 servings

Ingredients

Quantity Ingredient
1 Pie pastry (single crust) for 9-inch diameter pie
1½ cup Macadamia nuts (salted, roasted)
3 larges Eggs
1 cup Brown sugar, firmly packed
1½ cup Semisweet chocolate chips
½ cup Minced candied ginger
1 tablespoon Minced fresh ginger
1 teaspoon Vanilla
Vanilla ice cream (optional) OR- sweetened whipped cream
¾ cup Half-and-half (light cream)

Directions

WARM CHOCOLATE SAUCE

Fit pastry over bottom and press against sides of a plain or fluted 9-inch tart pan with removable bottom; fold any excess pastry down to make flush with pan rim.

Pour nuts onto a towel and rub lightly to remove salt. Lift nuts from towel and put in pastry.

In a bowl, beat to blend eggs, sugar, candied ginger, fresh ginger, and vanilla. Pour evenly over nuts.

Bake on lowest rack of a 325 degree F oven until filling jiggles only slightly when pie is gently shaken, about 40 minutes. Cool on a rack. If making ahead, wrap airtight and chill up to a day. Offer warm chocolate sauce to spoon onto wedges to taste; accompany with ice cream. Makes 9 to 10 servings.

Per serving: 381 cal. (52 percent from fat); 4.7 g protein; 22 g fat (4⅕ g sat); 43 g carbo; 230 mg sodium; 64 mg chol.

WARM CHOCOLATE SAUCE: In the top of a double boiler, combine chocolate chips and half-and-half. Place over simmering water and stir often until chocolate is smoothly melted. (Or put chocolate and cream in a microwave-safe bowl and heat on full power -- 100 percent -- in a microwave oven; stir at 1-minute intervals, until chocolate is smoothly melted).

Use chocolate sauce warm; if making ahead, cover and chill up to 3 days. Reheat over simmering water or in a microwave oven. Pour into a small pitcher. Makes 2-¼ cups.

Per tablespoon: 34 cal. (58 percent from fat); ⅖ g protein; 2⅕ g fat (1.3 g sat.); 4⅒ g carbo; 2⅕ mg sodium; 1.9 mg chol.

* Source: Sunset magazine, November 1992 * Typos by: Karen Mintzias

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