Ingredients Jump to Instructions ↓

  1. 1 Pie pastry (single crust)

  2. 9-inch diameter pie

  3. 1 1/2 c Macadamia nuts

  4. -- (salted, roasted) 3 lg Eggs

  5. 1 c Brown sugar, firmly packed

  6. 1/2 c Minced candied ginger

  7. 1 tb Minced fresh ginger

  8. 1 ts Vanilla

  9. Vanilla ice cream -OR- sweetened whipped cream --WARM CHOCOLATE SAUCE-- 1 1/2 c Semisweet chocolate chips

  10. 3/4 c Half-and-half (light cream)

  11. 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

  12. 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

  13. 9 to 10 servings.

  14. 381 cal. (52 percent from fat);

  15. 4.7 g protein;

  16. 22 g fat (4 1/5 g sat);

  17. 43 g carbo;

  18. 230 mg sodium;

  19. 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

  20. 3 days. Reheat over simmering water or in a microwave oven. Pour into a small pitcher. Makes

  21. 2-1/4 cups. Per tablespoon:

  22. 34 cal. (58 percent from fat);

  23. 0.4 g protein;

  24. 2 1/5 g fat (1 1/3 g sat.);

  25. 4.1 g carbo;

  26. 2 1/5 mg sodium;

  27. 1.9 mg chol.Source: Sunset magazine, November

  28. 1992Typos by: Karen Mintzias


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