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Ginger Caramel Macadamia Pie

Prep Time: Minutes
Cook Time: Minutes
Serves:9 to 10 servings

Nutritional Information

Now here is a sweet treat that is sure to drive your dinner guest wild! This amazing pie explodes with flavor once you taste how well candied ginger, crunchy macadamia nuts, and creamy caramel combine together.


  • 1 Pie Pastry Single Crust (9-inch diameter pie)
  • 1 1/2 cup Macadamia Nuts (salted, roasted)
  • 3 large Eggs
  • 1 cup Brown Sugar (firmly packed)
  • 1/2 cup Candid Ginger (minced)
  • 1 tbsp Minced Ginger
  • 1 tsp Vanilla
  • Vanilla Ice Cream (optional), or sweetened whipped cream
  • 1 1/2 cup Semisweet Chocolate Chips
  • 3/4 cup Half-and-half (light cream)


  • 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. Lift nuts from towel and put in pastry.
  • 3. In a bowl, beat to blend eggs, sugar, candied ginger, fresh ginger, and vanilla. Pour evenly over nuts.
  • 4. 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.
  • 5. 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% in a microwave oven; stir at 1-minute intervals, until chocolate is smoothly melted).
  • 6. 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.

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