Tuesday, July 3, 2007

Raspberry Ganache Pie

This was the dessert for our first Valentine's day. It's rich, but SO good!

pkg. (8 squares) BAKER'S Semi-Sweet Baking Chocolate, coarsely chopped
1 cup whipping cream
6 Tbsp. seedless raspberry jam, divided
1 OREO Pie Crust (6 oz.)
2 cups raspberries
1 Tbsp. water

MICROWAVE chocolate and whipping cream in medium bowl on HIGH 2 min. or until chocolate is almost melted, stirring every minute. Beat with wire whisk until chocolate is completely melted and mixture is well blended. Add 2 Tbsp. of the jam; mix well.
POUR into crust; cover. Refrigerate 4 hours or overnight.
ARRANGE raspberries on top of pie. Microwave remaining 1/4 cup jam and the water in small microwaveable bowl on HIGH 30 sec.; stir until well blended. Brush over raspberries. Refrigerate until ready to serve.

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