Ginger-Caramel Macadamia Pie
Yield
1 piePrep
20 minCook
40 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
|
|
| 1 ½ | cups |
macadamia nuts
|
*
|
| 3 | large |
eggs
|
|
| 1 | cup |
brown sugar
firmly packed |
*
|
| ½ | cup |
crystallized ginger (candied)
minced |
*
|
| 1 | tablespoon |
ginger
minced |
|
| 1 | teaspoon |
vanilla extract
|
|
| Sauce | |||
| 1 ½ | cups |
chocolate
|
*
|
| ¾ | cup |
light cream (half&half)
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
|
|
| 355 | ml |
macadamia nuts
|
*
|
| 3 | large |
eggs
|
|
| 237 | ml |
brown sugar
firmly packed |
*
|
| 118 | ml |
crystallized ginger (candied)
minced |
*
|
| 15 | ml |
ginger
minced |
|
| 5 | ml |
vanilla extract
|
|
| Sauce | |||
| 355 | ml |
chocolate
|
*
|
| 177 | ml |
light cream (half&half)
|
|
Directions
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.
