Ginger-Caramel Macadamia Pie

1. 1

   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.

2. 2

   Pour nuts onto a towel and rub lightly to remove salt.

3. 3

   Lift nuts from towel and put in pastry.

4. 4

   In a bowl, beat to blend eggs, sugar, candied ginger, fresh ginger, and vanilla.

5. 5

   Pour evenly over nuts.

6. 6

   Bake on lowest rack of a 325 degree F oven until filling jiggles only slightly when pie is gently shaken, about 40 minutes.

7. 7

   Cool on a rack.

8. 8

   If making ahead, wrap airtight and chill up to a day.

9. 9

   Offer warm chocolate sauce to spoon onto wedges to taste; accompany with ice cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.