1 Pie pastry (single crust) -- for 9-inch diameter pie 1 1/2 c Macadamia nuts -- (salted, roasted) 3 lg Eggs 1 c Brown sugar, firmly packed 1/2 c Minced candied ginger 1 tb Minced fresh ginger 1 ts Vanilla Vanilla ice cream (optional) -OR- sweetened whipped cream
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. * Source: Sunset magazine, November 1992 * Typos by: Karen Mintzias