Ginger Caramel Macadamia Pie
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Ingredients
| 1 | 9-inch pie crust | | 1-1/2 cup | macadamia nuts, salted and roasted | | 3 | eggs | | 1 cup | brown sugar, firmly packed | | 1/2 cup | candied ginger, minced | | 1 tbsp. | fresh ginger, minced | | 1 tsp. | vanilla extract | | Vanilla ice cream (optional) |
Warm Chocolate Sauce
| 1-1/2 cup | semi-sweet chocolate chips | | 3/4 cup | Half-and-half |
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Instructions
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°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.
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 2-1/4 cups.
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