Ginger-Caramel Macadamia Pie -

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 -OR- sweetened whipped cream --WARM CHOCOLATE SAUCE-- 1 1/2 c Semisweet chocolate chips

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

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.

381 cal. (52 percent from fat);

4.7 g protein;

22 g fat (4 1/5 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 1/5 g fat (1 1/3 g sat.);

4.1 g carbo;

2 1/5 mg sodium;

1.9 mg chol.Source: Sunset magazine, November

1992Typos by: Karen Mintzias