Raspberry Ganache Pie
Yield: 10 to 12 servings
Ingredients
- 1 package (8 squares) semisweet baking chocolate, coarsely chopped or 8 ounces semisweet chocolate, chopped
- 1 cup whipping cream
- 6 tablespoons seedless raspberry jam
- 1 (6 ounce) Oreo chocolate cookie crumb pie crust (store-bought)
- 2 cups raspberries
- 1 tablespoon water
Instructions
- Place chocolate in a medium bowl; set aside.
- Mix cream and 2 tablespoons jam in a small saucepan. Bring to a gentle boil, stirring constantly. Remove from heat. Pour over chocolate in bowl. Let stand for 2 minutes. (Can also be done in microwave oven).
- Mix with wire whisk until chocolate is completely melted and mixture is well blended. Turn into crust; cover.
- Refrigerate for 4 hours or overnight.
- Arrange raspberries on top of pie.
- Microwave remaining 1/4 cup jam and water in a small, microwaveable bowl on HIGH for 30 seconds; stir until well blended. Brush over raspberries.
- Refrigerate until ready to serve.
