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Add a photoServings: 8
Ingredients
- 1 x Pie pastry (single crust) - for 9-inch diamete
- 1 1/2 c. Macadamia nuts - (salted, roasted)
- 3 lrg Large eggs
- 1 c. Brown sugar firmly packed
- 1/2 c. Chopped candied ginger
- 1 Tbsp. Chopped fresh ginger
- 1 tsp Vanilla Vanilla ice cream (optional) Or possibly- sweetened whippe
- 1 1/2 c. Semisweet chocolate chips
- 3/4 c. Half-and-half (light cream)
Directions
- Fit pastry over bottom and press against sides of a plain or possibly 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 Large eggs, sugar, candied ginger, fresh ginger, and= vanilla. Pour proportionately over nuts.
- Bake on lowest rack of a 325 degree F oven till filling jiggles only= slightly when pie is gently shaken, about 40 min. Cold on a rack.
- If=making ahead, wrap airtight and refrigerateup to a day. Offer hot chocolate= sauce to spoon onto wedges to taste; accompany with ice cream.
- Makes 9to=10 servings.
- g=
- Hot CHOCOLATE SAUCE: In the top of a double boiler, combine chocolate= chips and half-and-half. Place over simmering water and stir often till=chocolate is smoothly melted. (Or possibly 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, till chocolate is smoothly melted).
- Use chocolate sauce hot; if making ahead, cover and refrigerateup to 3 days.
- Reheat over simmering water or possibly in a microwave oven. Pour into a small= pitcher.
- Makes 2-1/4 c..
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 114g | |
| Recipe makes 8 servings | |
| Calories 391 | |
| Calories from Fat 174 | 45% |
| Total Fat 19.78g | 25% |
| Saturated Fat 9.0g | 36% |
| Trans Fat 0.0g | |
| Cholesterol 94mg | 31% |
| Sodium 69mg | 3% |
| Potassium 263mg | 8% |
| Total Carbs 49.08g | 13% |
| Dietary Fiber 1.9g | 6% |
| Sugars 43.62g | 29% |
| Protein 6.18g | 10% |
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