Raspberry Ganache Pie

from Lorna Turley

Prep Time:
15 min

Makes:
10 servings

1 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.

Make Ahead - Pie can be prepared ahead of time. Cover and freeze up to 2 days. Place in refrigerator to thaw about 2 hours before serving.