Raspberry Ganache Pie - K

• 1 (8 ounce) package semisweet baking chocolate, coarsely chopped
• 1 cup whipping cream
• 6 tablespoons seedless raspberry jam, divided
• 1 (6 ounce) chocolate wafer pie crust
• 2 cups raspberries
• 1 tablespoon water

1. PLACE chocolate in medium bowl; set aside.
2. Mix cream and 2 tablespoons of the jam in small saucepan.
3. Bring just to boil, stirring constantly.
4. Remove from heat.
5. Pour over chocolate in bowl and let stand 2 minutes.
6. BEAT with wire whisk until chocolate is completely melted and mixture is well blended.
7. Pour into crust; cover.
8. Refrigerate 4 hours or overnight.
9. ARRANGE raspberries on top of pie.
10. Microwave remaining 1/4 cup jam and water in small microwavable bowl on HIGH 30 seconds; stir until well blended.
11. Brush over raspberries.
12. Refrigerate until ready to serve.
13. MAKE AHEAD:.
14. Pie can be prepared ahead of time.
15. Cover and freeze up to 2 days.
16. Place in refrigerator to thaw about 2 hours before serving.

chocolate, whipping cream, seedless raspberry, chocolate wafer pie crust, raspberries, water

Taken from www.food.com/recipe/raspberry-ganache-pie-k-161072 (may not work)