1 (6 ounce) Oreo chocolate cookie crumb pie crust (store-bought)
2 cups raspberries
1 tablespoon water
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;
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.