1 Pie pastry (single crust) 1/2 c Minced candied ginger
— for 9-inch diameter pie 1 tb Minced fresh ginger
1 1/2 c Macadamia nuts 1 ts Vanilla
— (salted, roasted) Vanilla ice cream (optional)
3 lg Eggs -OR- sweetened whipped cream
1 c Brown sugar, firmly packed
-WARM CHOCOLATE SAUCE-
1 1/2 c Semisweet chocolate chips 3/4 c Half-and-half (light cream)
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
(4.2 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 2-1/4 cups.
Per tablespoon: 34 cal. (58 percent from fat); 0.4 g protein; 2.2 g
fat (1.3 g sat.); 4.1 g carbo; 2.2 mg sodium; 1.9 mg chol.
*
Yields
8 servings
