Ginger-Caramel Macadamia Pie

Macadamia version of pecan pie with serious ginger attitude. Buttery Hawaiian macadamia nuts stand in where pecans usually go, and the filling gets hit twice: crystallized candied ginger for chewy sweet pockets, plus fresh grated ginger for zing. Brown sugar carries the caramel note with just three eggs, vanilla, and nothing else. No corn syrup.

The filling bakes at a gentle temperature until it jiggles slightly in the center, which is what you want for a custard-style nut pie. Cool it on a rack; it firms up as it sits.

Served warm with chocolate ganache spooned over the top and a scoop of vanilla ice cream melting into the filling, this reads as both Hawaiian resort and old-school American diner pie at once.

Kitchen Tips

• Rub the salt off salted macadamias with a towel before using, as the directions call out. Too much salt fights the caramel.
• Don’t overbake. A jiggle in the center means a silky, sliceable filling. Setting it fully at the oven stage turns the custard hard and chalky.
• Use the lowest oven rack. Bottom heat cooks the crust through while gentle radiant heat sets the custard slowly from above.
• The pie tastes better the next day. The ginger mellows and the filling firms up overnight in the fridge.

Variations

• Swap half the macadamias for toasted pecans or hazelnuts if macadamias are pricey at your store.
• Add ¼ teaspoon ground cardamom to the filling for a warmer spice profile.
• Finish with a drizzle of dark rum in the chocolate sauce for a tropical kick.