Chocolate and walnut is a classic flavor pairing, so I didn't think twice about pouring this filling into a luscious nut crust. This pie is perfect for the holidays, especially because you can make it ahead of time. I use unsweetened carob chips because they don't contain refined sugar. If you can't find them, substitute your favorite low-sugar chocolate chip.
As far as gluten-free pie crusts go, this couldn't be easier or more versatile. I first learned about them in an 1947 cookbook given to...Full Story