Sweet heat shimmers in this exceptional pie. Chocolate, pecans, ginger, vanilla and chile have properties that collectively warm the body, increase blood flow, provide zinc, boost energy and elicit feelings of well being.  What's not to like about that?!  And, if you use cashew cream instead of whipping cream, there's an additional boost of zinc, plus, cashews are considered to be an aphrodisiac in Brazil.

If you prefer, you can skip the pie shell and create a no-bake flourless torte or pour the mixture into a baking dish and cool before cutting into squares and serving it as fudge.

Ingredients
1½ cups whipping cream or cashew cream
3 cups semisweet organic chocolate chips or
semi-sweet chocolate chopped into small pieces
2 teaspoons vanilla paste (Tahitian is especially nice)
1 cup chopped toasted pecans (or walnuts)
1 cup chopped candied ginger
½ teaspoon cayenne pepper (optional)
9-inch pie crust

Instructions
Over medium-low heat, bring whipping cream or cashew cream to a simmer in a 1-quart saucepan, stirring to prevent scorching.

Whisk as you slowly pour the chocolate chips into the cream and continue to stir until the chocolate has melted. Add vanilla paste and blend in.  Stir in half the nuts and ginger. Stir in cayenne if using.

Pour mixture into a pre-baked 9-inch pie shell. Sprinkle remaining almonds and ginger on top. Cool until firm, slice, and serve.

Serves 8