Fantastic fudge pie in a nut crust
A few weeks back I asked about recipes to use with the nut based pie crusts I go on clearance. I made a goat cheese, broccoli, and feta quiche that I thought turned out good, but my husband didn't like much. So I moved on from the savory recipes to sweet. This Ghirardelli Dreamy Fudge Pie was the ticket!
Original recipe: https://www.ghirardelli.com/new%21/dreamy-fudge-pie
I had plenty of eggs and a full bag of Ghirardelli 60% Cacao Bittersweet Chocolate Chips, but I didn't have the evaporated milk. So I sent my husband to the store - but I forgot to check what size can 1-1/3 cups was. He brought home a 15 ounce can which seems to be close to 3 cups. No problem - I had a variety of chocolate in the freezer. The eventual "winner" (since it was the oldest) was the Nestle unsweetened baking chocolate squares. I had four 2 ounce squares, too much but there can never be too much chocolate! The 10 ounces Ghirardelli bag of chips was also more than called for. 
So I doubled the recipe and used all the chocolate and the entire can of evaporated milk. Since I was using nut crusts, I left out the pecans they called for. I'm on a diet (yeah, right) so I used the bag of Splenda Blend, which is half sugar and half Splenda. Forget the caramel sauce, we have spray foam, uh, whipped cream in a can, in the fridge.
The microwave instructions for heating and stirring until the chocolate is just melted worked great. I was too lazy to pull out a whisk so I just stirred the heck out of it. Stirring a double recipe was not easy - next time I will just make one pie's worth or once things are mostly melted, throw it into my KitchenAid.
I had both pecan and walnut crusts, so I split the recipe between one of each. It was exactly the right amount for both. I turned my convection oven down to 350 F and baked - they weren't totally set, but that liquid chocolate goodness was lovely. The walnut crust pie is in the freezer. With just two of us, one pie lasts days. I've stored the pie in the fridge and putting a piece in the microwave for 30 seconds brings back the fresh liquidy sinfullness.
Next pie to try in the nut crusts will be an old fashioned Southern chess pie. I've always wanted to try one and I suspect a nut crust would be perfect with it.
If you see the nut crusts in the market, try them - they are good. There are also easy recipes for them and the best part is that they can be gluten free, if you need that.
= new reply since forum marked as read
Bookmarked recipe. Original calls for a regular crust but I think a graham or shortbread cookie crust would work too 
You can never have too much chocolate.
