Ginger-Caramel Macadamia Pie

• 1 each pie shell (9 inch)
• 1 1/2 cups macadamia nuts
• 3 large eggs
• 1 cup brown sugar firmly packed
• 1/2 cup crystallized ginger (candied) minced
• 1 tablespoon ginger minced
• 1 teaspoon vanilla extract
• 1 1/2 cups chocolate
• 3/4 cup light cream (half&half)

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. Pour nuts onto a towel and rub lightly to remove salt.
3. Lift nuts from towel and put in pastry.
4. In a bowl, beat to blend eggs, sugar, candied ginger, fresh ginger, and vanilla.
5. Pour evenly over nuts.
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. Cool on a rack.
8. If making ahead, wrap airtight and chill up to a day.
9. Offer warm chocolate sauce to spoon onto wedges to taste; accompany with ice cream.

pie shell, nuts, eggs, brown sugar, ginger, ginger, vanilla, chocolate, light cream

Taken from recipeland.com/recipe/v/ginger-caramel-macadamia-pie-47648 (may not work)