Ginger-Caramel Macadamia Pie
Ingredients
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
569
kcal
28% DV
Protein
Fat
Carbs
Contains
Egg
Tree nuts
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).