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.

g=

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.

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