Ginger-Caramel Macadamia Pie

Name: Ginger-Caramel Macadamia Pie
Ingredients: 1 each pie shell (9 inch); 1 1/2 cups macadamia nuts; 3 large eggs; 1 cup brown sugar firmly packed; 1/2 cup crystallized ginger (candied) minced; 1 tablespoon ginger minced; 1 teaspoon vanilla extract; 1 1/2 cups chocolate; 3/4 cup light cream (half&half)

9 ingredients

9 steps

Ingredients

1 each pie shell (9 inch)
1 1/2 cups macadamia nuts
3 large eggs
1 cup brown sugar firmly packed
1/2 cup crystallized ginger (candied) minced
1 tablespoon ginger minced
1 teaspoon vanilla extract
1 1/2 cups chocolate
3/4 cup light cream (half&half)

Directions

1

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.
2

Pour nuts onto a towel and rub lightly to remove salt.
3

Lift nuts from towel and put in pastry.
4

In a bowl, beat to blend eggs, sugar, candied ginger, fresh ginger, and vanilla.
5

Pour evenly over nuts.
6

Bake on lowest rack of a 325 degree F oven until filling jiggles only slightly when pie is gently shaken, about 40 minutes.
7

Cool on a rack.
8

If making ahead, wrap airtight and chill up to a day.
9

Offer warm chocolate sauce to spoon onto wedges to taste; accompany with ice cream.