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
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