Ginger-caramel macadamia pie

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. Pour nuts onto a towel and rub lightly to remove salt.
2. Lift nuts from towel and put in pastry.
3. In a bowl, beat to blend eggs, sugar, candied ginger, fresh ginger, and vanilla.
4. Pour evenly over nuts.
5. Bakei on lowest rack of a 325 °F oven until filling jiggles only slightly when pie is gently shaken, about 40 minutes.
6. Cool on a rack.
7. 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.
8. Makes 9 to 10 servings.
9. 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.
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 2-¼ cups.
17. Per tablespoon: 34 cal. (58 percent from fat); 0. 4 g protein; 2. 2 g fat (1. 3 g sat).
18. ; 4. 1 g carbo; 2. 2 mg sodium; 1. 9 mg chol.