Ginger-Caramel Macadamia Pie

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.