Ingredients Jump to Instructions ↓

  1. Recipe Ingredients Autoconvert units to: Metric US 1 Pie pastry - (single crust), - for 9-inch diameter 1 1/2 cups 355ml Macadamia nuts - - (salted, roasted) 3 cups 594g / 20oz Eggs (large) 1 cup 160g / 5.6oz Brown sugar - firmly packed 1/2 cup 46g / 1.6oz Minced candied ginger 1 tablespoon 15ml Minced fresh ginger 1 teaspoon 5ml Vanilla Vanilla ice cream - Warm Chocolate Sauce 1 1/2 cups 165g / 5.8oz Semisweet chocolate chips 3/4 cup 177ml Half-and-half - (light cream)

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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 325F 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. 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.


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