Ginger Caramel Macadamia Pie

• 1 9-inch pie crust
• 1-1/2 cup macadamia nuts, salted and roasted
• 3 eggs
• 1 cup brown sugar, firmly packed
• 1/2 cup candied ginger, minced
• 1 tbsp. fresh ginger, minced
• 1 tsp. vanilla extract
• Vanilla ice cream (optional)
• 1-1/2 cup semi-sweet chocolate chips
• 3/4 cup Half-and-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 325F 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.
10. Warm Chocolate Sauce: In the top of a double boiler, combine chocolate chips and half-and-half.
11. Place over simmering water and stir often until chocolate is smoothly melted.
12. (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).
13. Use chocolate sauce warm; if making ahead, cover and chill up to 3 days.
14. Reheat over simmering water or in a microwave oven.
15. Pour into a small pitcher.
16. Makes 2-1/4 cups.

crust, nuts, eggs, brown sugar, candied ginger, fresh ginger, vanilla extract, vanilla ice cream, semisweet chocolate chips

Taken from www.foodgeeks.com/recipes/2348 (may not work)