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Ginger-caramel Macadamia Pie

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: GINGER-CARAMEL MACADAMIA PIE
 Categories: Pies, Desserts
      Yield: 8 Servings
 
      1    Pie pastry (single crust)
           -- for 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 (optional)
           -OR- sweetened whipped cream

MMMMM--------------------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
 
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