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. Makes 9 to 10    servings.  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.  WARM CHOCOLATE SAUCE: In the top of
a double boiler, combine chocolate  chips and half-and-half.  Place
over simmering water and stir often  until chocolate is smoothly
melted.  (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).  Use chocolate sauce
warm; if making ahead, cover and chill up to 3  days. Reheat over
simmering water or in a microwave oven.  Pour into  a small pitcher.
Makes 2-1/4 cups.  Per tablespoon: 34 cal. (58 percent from fat); 0.4 g
protein; 2.2 g  fat (1.3 g sat.); 4.1 g carbo; 2.2 mg sodium; 1.9 mg
chol.  Source: Sunset magazine, November 1992 * Typos by: Karen
Mintzias  Collection of recipes from "Great Sysops of the World" from
COOKFDN  ops.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmgsotw1.zip

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