RASPBERRY GANACHE PIE

RASPBERRY GANACHE PIE image

Yield 12 servings

Number Of Ingredients 6

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1 pkg (8 squares) Baker's Semi-Sweet Baking Chocolate, coarsely chopped
1 c whipping cream
6 T seedless raspberry jam, divided
1 OREO Pie Crust (6 oz)
2 c raspberries
1 T water

Steps:

Place chocolate in medium bowl; set aside. Mix cream and 2 Tbsp. of the jam in small saucepan. Bring to gentle boil, stirring constantly. Remove from heat. Pour over chocolate in bowl. Let stand 2 minutes. Mix with wire whisk until chocolate is completely melted and mixture is well blended. Pour into crust; cover. Refrigerate 4 hours or overnight. Arrange raspberries on top of pie. Microwave remaining 1/4 cup jam and water in small microwavable bowl on HIGH 30 seconds; stir until well blended. Brush over raspberries. Refrigerate until ready to serve. Make-Ahead: Pie can be prepared, covered and frozen. Thaw in refrigerator for 2 hours before serving.