1 pkg./8 squares 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.
Pie can be prepared ahead of time. Cover and freeze up to 2 days. Place in refrigerator to thaw about 2 hours before serving.
1 comment:
This looks absolutely amazing. Thanks for sharing!
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