Ginger-Caramel Macadamia Pie Recipe - Cooking Index
Ginger-Caramel Macadamia Pie Recipe - Cooking Index
| 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 - (optional) | ||
| Warm Chocolate Sauce | ||
| 1 1/2 cups | 165g / 5.8oz | Semisweet chocolate chips |
| 3/4 cup | 177ml | 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 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.
Source:
* Sunset magazine, November 1992
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