Ginger-Caramel Macadamia Pie

——-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 —–