Raspberry Ganache Pie
1 package (8 squares) semisweet baking chocolate, coarsely
chopped or 8 ounce 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
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 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 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. Makes 10 to 12 servings.
Raspberry Ganache Pie recipe provided by Devyn. Devyn got the recipe from Strawberry Patch Cafe, one of Everett finest restaurants. Strawberry Patch Cafe is well known in Washington to make great Raspberry Ganache Pie. Check them out at Washington, 98201 Everett, 2718 Colby Avenue.